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.
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.
Yay! We’re so happy you enjoyed it (and that your toddlers did, too)!
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
So happy you enjoyed it!
How many servings is this soup
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