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.
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
This recipe makes (3) 1 cup servings. For future reference, this is noted in our "Nutritional Information" section above. Happy blending!
This soup is so delicious and so quick to make! It tastes so creamy, I can’t believe there’s no cream or butter involved. I omitted the Thyme based on the comments below and didn’t miss it. I also roasted a whole onion instead of a half. And used Chicken Broth instead of Veggie.
It’s so good and quick that I have already recommended this recipe to a friend.
I just made this soup, specifically because of the apple. I was looking for ingredients that help to remove heavy metals from the body. Apple checks that box, but I also added 1 tablespoon of matcha tea to further help that goal. Delicious!! Thank you Blendtec :) Had to share it on FB
Could this soup be made as a raw soup served cold do you think or just blended till warm enough so more enzymes stay intact?
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