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