Roasted Carrot and Apple Soup

This roasted carrot apple soup is both simple and inexpensive to make and has a winning combination of flavors that everyone is sure to love. Serve it up as a light lunch or dinner appetizer and you’re sure to please a crowd.

Made of pantry staples, this soup is packed full of vegetables and healthy fats and has a rich, creamy, and velvety texture which makes it a comforting dish on a cold day.

What You’ll Need:

Carrots: Roasting this simple root vegetable really enhances its sweet taste and takes the flavor to the next level.
Apples: The recipe calls for McIntosh apple, but you can truly use any tart apple that you enjoy or have on hand.
Onion and Garlic: Some aromatics to build the base of the soup. Although I didn’t include any, a bit of fresh ginger would work well too!
Thyme: A thyme sprig or two to enhance the earthy fall flavors.
Broth: The recipe calls for chicken broth but you could use vegetable broth if you’d like.
Heavy Cream: For the ultimate creamy soup, you can add a bit of heavy cream.

To Make it Dairy-Free: Swap the heavy cream for full-fat canned coconut milk or omit it completely.

To Make it Vegetarian or Vegan: Use vegetable broth instead of chicken broth and swap the heavy cream for full-fat canned coconut milk or omit it completely.

How to Make Carrot Apple Soup

This carrot apple soup recipe is so easy to make even the most beginner of cooks can nail this dish. Here’s how you make it:

Peel and chop the veggies. Peel and roughly chop the carrots and apples. Although I removed the apple skin, as I think it provides a better texture, you can leave it on if you prefer.
Roast the carrots and apples. Roast the apples and carrots on a baking sheet with a little olive oil, salt, pepper, and thyme until tender.
Prepare the soup base. While the carrots and apples are roasting, sauté the onion and garlic with olive oil in a large pot or Dutch oven.
Simmer the soup. Once the veggies have roasted, add them to the pot along with the broth and simmer everything together.
Puree and season. Once simmered, remove the soup from the heat and purée until smooth. Taste and adjust seasoning as needed, feel free to add a splash of heavy cream if you like.
Enjoy! The soup makes a wonderful appetizer, starter, or light main course, and works equally well for lunch or dinner.

Not only is this dish really simple to prepare, but it stores really well in the freezer for several months, so the next time you are looking for a quick and easy meal be sure to make a double batch of this carrot apple soup because once you taste it you are sure to be coming back for more.

Serving Suggestions

While the soup is absolutely delicious on its own, adding some toppings or a side can help to make it a more filling and well-balanced meal. Here are some suggestions:

Flavorful Topping Ideas:

Sour cream
Heavy cream
Croutons
Chives
Parsley
Parmesan cheese
Salt and Pepper

Since the soup is filled with veggies and fruit and fiber, serving your soup along with a source of protein and healthy fat can help to make the meal more satiating and satisfying.

Serve the soup with:

Grilled Cheese
Tuna Sandwich
Crackers, Turkey, and Cheese
Bread and Hummus
Ricotta Toast
Savory Muffins
Grilled Halloumi Salad
Quinoa Chickpea Salad
Lentil Salad

Storage and Reheating

To Store: Allow the soup to cool completely and then store in an airtight container for up to 5 days.

To Freeze: Once cooled, place the soup in airtight containers and store it in the freezer for up to 3 months. I like to split the soup into individual portion containers, so servings are easier to grab and go as needed. Defrost overnight or thaw completely before reheating.

To Reheat: The soup can be reheated in a small saucepan on the stovetop on medium-low heat for 5-6 or until warm, or in the microwave for 1-2 minutes.

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