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
3cups vegetable or chicken broth
1/4cup cream (optional)
Preheat oven to 400°F.
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.
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.
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.
Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
Add cream (optional), stir to combine, and season with additional salt and pepper to taste.
Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 months.