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.
Creamy YUM! Made the soup with 30 little carrots, the onion, added 1/2 chopped red pepper and used chicken broth instead of vegetable. Didn’t have an apple or potato to add. It turned out great. I also put in some tumeric and extra salt on top. I might add a dash of curry next time but wasn’t feeling the Indian food vibe today.
Yay! We’re so happy you enjoyed it (and that your toddlers did, too)!
So happy you enjoyed it!
I just made this soup and it is delicious. I used 1/2 the thyme and a little more veggie broth. That would depend on how thick you want it, too. Even my picky husband thinks it is really good. Ty
I just made this by roasting vegs with the sat pepper an Italian seasoning sprinklr over before roasting. I left the peel on apple. And add 1 half tsp of celery seed. Than blended an added parsley to it. Outstanding . I will have to make another batch it is so good.
Thanks
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