Roasted Carrot-Apple Soup
A tasty way to use produce of the season and get a hearty meal at the same time.
Overview
Total time: 01 M 30 S
Servings: 3
Calories: 140
Ingredients
- 6 medium carrots peeled, trimmed and roughly chopped
- 1/2 medium yellow onion roughly chopped
- 1 apple peeled, quartered, cored and roughly chopped
- 1 tbsp. olive oil
- 2 cups vegetable broth
- 1 tsp. dried thyme
- 1/4 tsp. ground black pepper
- 1/4 tsp. kosher or sea salt
- 1/4 tsp. celery seed
Nutritional Information
- Serving Size: 1 cup
- Fat: 5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 900mg
- Carbohydrates: 24g
- Fiber: 5g
- Sugar: 14g
- Protein: 1g
Instructions
- Preheat oven to 425ᵒF.
- Place carrot, onion and apple pieces in a 9x13-inch dish and drizzle olive oil over produce.
- Bake for 30 minutes, stirring halfway.
- Add all ingredients to jar and secure lid.
- Select "Soups" or blend on High for 90-180 seconds. Serve.
Notes
For a soup with some heat, add ¼ tsp ground ginger.
To what temperature is it still considered ‘raw’? How many soup cycles do you think that would be? I also want to eliminate the step of roasting them first. Did you do this soup raw? How was it?
As one poster stated, I recommend using less thyme, if at all. I didn’t even use a full teaspoon and it was a bit too much.
I also made the following changes:
* I omitted the onion since I did not have any.
* I used 30 baby carrots since they are what I had. Instead of oven roasting them, I glazed them on the stove with honey & brown sugar for 15 or so minutes, until softened & cooked. I incorporated the left over glaze into the soup.
*I had no apples on hand so I used a medium sized russet potato, cooked & peeled (while still hot).
This soup came out very tasty, velvety but light, and absolutely delicious. Though it didn’t need any, I added a swirl of cream when plated to elevate the aesthetics for serving.
Is this a cheap and fast way to make vegetable stock?
I could not find the loaded potato soup recipe.
Made this tonight. It was really yummy. After reading the comments I added less thyme, but then decided the soup needed more. It was too sweet for me with less. Also, the amount of onion changed everything. I thought I roasted too much onion so I didn’t blend it all, but again the soup was really sweet. So I added all the onion and it made all the difference. It gave the soup a lot of depth and flavor. My whole family loves this soup—my twin toddlers couldn’t get enough! I’ll be making it again.
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