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Home | Recipes | Roasted Carrot and Apple Soup

Roasted Carrot and Apple Soup

Published on October 6, 2019 by Stephanie Kay

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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.

Roasted Carrot & Apple Soup

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:

  1. 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.
  2. 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.
  3. 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.
  4. Simmer the soup. Once the veggies have roasted, add them to the pot along with the broth and simmer everything together.
  5. 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.
  6. 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.

Apple Carrot Soup

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.

More Healthy Soup Recipes:

  • Potato Leek Soup
  • Moroccan Carrot Soup
  • Roasted Tomato and White Bean Soup
  • Carrot and Parsnip Soup
  • Carrot Ginger Coconut Soup

 

Print
Roasted Carrot & Apple Soup

Roasted Carrot and Apple Soup

Author: Stephanie Kay

Quick and easy to prepare, this healthy roasted carrot apple soup is creamy, cozy, and packed full of flavor making it the perfect lunch or meal prep idea!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soups & Stews
  • Method: American
  • Cuisine: Paleo, Gluten-Free, Dairy-Free
  • Diet: Low Calorie
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Ingredients

  • 1lb carrots, peeled and sliced
  • 3 apples, McIntosh or any tart apple, peeled and chopped
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 3 cups vegetable or chicken broth
  • 1/4 cup cream (optional)
  • Salt
  • Black pepper

Instructions

  1. Preheat oven to 400°F.
  2. On a large baking sheet, combine carrots and apple, drizzle with 1 tablespoon of olive oil and seaon with a pinch of salt and pepper. Top with thyme (if desired) and transfer to the oven and roast for 20 minutes.
  3. With 5 minutes remaining on the vegetables, heat remaining olive oil on medium-heat heat in a large heavy bottom pot. Add onion and garlic and cook for 3-4 minutes until tender.
  4. Once roasted, transfer the vegetables to the pot, cover with broth and stir to combine. Reduce heat to a simmer and cook for 15 minutes.
  5. Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
  6. Add cream (optional), stir to combine, and season with additional salt and pepper to taste.
  7. Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 152 calories
  • Sugar: 15 grams
  • Fat: 7 grams
  • Carbohydrates: 24 grams
  • Fiber: 5 grams
  • Protein: 2 grams

Did you make this recipe?

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    Comments

    1. Anonymous says

      October 27, 2020 at 6:28 pm

      Wonderful recipe.

      Reply
    2. Becky says

      October 27, 2020 at 6:29 pm

      Wonderful recipe.

      Reply
    3. Wilma says

      November 15, 2020 at 8:06 am

      This is a wonderful way to use up any excess carrots in your fridge. The apple gives it a bit of a crunch as well as sweetness. Even my husband, who is not a lover of carrots, enjoy this very much. Tastes even better on day 2 and freezes well.

      Reply
    4. Rhona luck says

      November 15, 2020 at 9:27 am

      Delicious. I love all Stephanie’s soup recipes.

      Reply
    5. Brennah says

      November 15, 2020 at 9:28 am

      Perfect for a chilly fall night.

      Reply
    6. Nanette Murray-Andreasen says

      November 15, 2020 at 9:43 am

      Sounds so
      yummy and easy Great winter soup

      Reply
    7. Janis says

      November 15, 2020 at 9:48 am

      Delicious and nutritious. Comfort soup on a cold fall/winter day. Thank you.

      Reply
    8. June says

      November 15, 2020 at 4:08 pm

      So much flavour for so little work.

      Reply
    9. Parker says

      May 19, 2021 at 7:21 pm

      Our favourite soup recipe, super easy to whip up and relatively cheap to make! Super tasty and filling, give it a try!

      Reply
    10. Kat says

      October 12, 2022 at 11:27 pm

      YUM!
      I changed the method a bit. Instead of roasting some and sautéing the others. I roasted everything in a pan with the olive oil for about an hour while I warmed up the broth in a big pot.

      Dumped all the roasted veggies and fruit into the broth, and puréed, and I used coconut milk instead of cream. I think either would be delicious.

      Double recipe worked out well

      Will definitely add this to my repeat collection

      Reply
      • Stephanie Kay says

        October 13, 2022 at 12:02 pm

        I’m so happy you liked it, thank you SO much for sharing!

        Reply
    11. Jayne says

      April 1, 2023 at 9:55 am

      Made it as written but I did add some nutmeg to it…I like nutmeg. Topped with croutons to serve. Very easy recipe

      Reply
      • Stephanie Kay says

        April 3, 2023 at 8:02 am

        Love the addition of nutmeg! Happy you liked it, thanks for sharing.

        Reply
    12. AnaKatarina Petrovic-Dervisevic says

      November 5, 2023 at 12:16 pm

      I changed it a bit, and it was super delicious. I roasted carrots, celeriac, one apple, and half the onion. For spices, I added fenugreek, cardamom, Aleppo chili, coriander, garlic and marigold.

      Reply
      • Stephanie Kay says

        November 6, 2023 at 8:45 am

        Love the additions, thank you for sharing!

        Reply
    13. Merrill says

      November 8, 2023 at 7:40 am

      The best soup! Smooth and refreshing at the same time.

      Reply
    14. David B says

      November 12, 2023 at 10:24 pm

      Could one use lactose free plain yogurt instead of the heavy cream to thicken it up?

      Reply
      • Stephanie Kay says

        November 13, 2023 at 8:24 am

        I’ve not tested it, but most likely.

        Reply
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