Roasted Carrot-Apple Soup

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

  1. Preheat oven to 425ᵒF.
  2. Place carrot, onion and apple pieces in a 9x13-inch dish and drizzle olive oil over produce.
  3. Bake for 30 minutes, stirring halfway.
  4. Add all ingredients to jar and secure lid.
  5. Select "Soups" or blend on High for 90-180 seconds. Serve.

Notes

For a soup with some heat, add ¼ tsp ground ginger.



25 comments


  • B Bales

    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?


  • CulinaryGirl324

    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.


  • Rahul Patwari

    Is this a cheap and fast way to make vegetable stock?


  • B Bales

    I could not find the loaded potato soup recipe.


  • Lindsay Maxfield

    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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