This roasted carrot and apple soup is a cozy, nutrient-packed delight that’s perfect for everyday meals.
Bursting with natural sweetness from roasted carrots and apples, it’s high in fiber, plant-based protein, and healthy fats from olive oil.
Quick to prepare and easy to blend, it’s a comforting, satisfying, and wholesome soup ideal for meal prep or weeknight dinners.
Roasted Carrot Apple Soup
Equipment
- 1 Baking Sheet
- 1 Dutch oven or large pot
- 1 Immersion Blender or Regular Blender
- 1 knife
- 1 Cutting board
- Measuring Spoons and Cups
Ingredients
- 2 tbsp avocado or olive oil divided
- 1 lb carrots peeled and sliced into 1-inch coins
- 1 medium yellow onion diced to ½ inch
- 2 medium apples about ½ lb, peeled, cored, and diced to ½ inch
- 1 celery stalk diced to ½ inch
- 4 cups chicken bone or vegetable broth
- 1 sprig fresh thyme
- ½ tsp sea salt
- ½ tsp cracked black pepper
- 4 tsp extra virgin olive oil for garnish
- 1 tbsp fresh thyme for garnish
- 2 tbsp chopped pecans for garnish
Instructions
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). Position the oven rack in the lower third of the oven to ensure the carrots roast evenly and develop a deep caramelized flavor. Proper preheating is crucial—it helps the vegetables cook consistently and intensifies their natural sweetness.
- Prepare the Carrots for Roasting: Peel the carrots carefully, removing any blemishes, and slice them into approximately 1-inch thick coins. This uniform size ensures that each piece cooks evenly. Toss the sliced carrots with 1 tablespoon of avocado or olive oil, coating each piece thoroughly so they caramelize nicely in the oven without sticking.
- Roast the Carrots: Spread the carrots in a single layer on a baking sheet, making sure they’re not crowded—overlapping pieces will steam instead of roast. Place the baking sheet in the preheated oven. Roast for 20-25 minutes, flipping the carrots halfway through, until they are tender and lightly browned with golden caramelized edges. The roasting process brings out a subtle smokiness that elevates the flavor of the soup.
- Prepare the Onions (Sweating Stage): While the carrots are roasting, heat a dutch oven or large heavy-bottomed pot over medium-low heat. Add the remaining 1 tablespoon of oil and let it shimmer slightly—this ensures even cooking. Add the diced onion and toss to coat in the oil. Cover the pot and allow the onions to sweat, stirring occasionally. This process should take about 10 minutes, and the goal is to soften them while lightly browning the edges, creating a rich, aromatic base for the soup.
- Sauté Apples and Celery: Increase the heat to medium and add the diced apples and celery to the pot with the onions. Stir frequently, allowing the apples to soften and begin caramelizing slightly while the celery releases its natural flavors. This stage takes 6-7 minutes. The combination of sweet apples and savory vegetables creates a delicate balance that defines this soup’s unique flavor.
- Combine Roasted Carrots and Broth: Once the carrots are roasted, transfer them carefully to the dutch oven with the sautéed onions, apples, and celery. Pour in enough broth to cover the vegetables by about half to one inch, approximately 4 cups. Add the fresh thyme sprig, and season with ½ teaspoon sea salt and ½ teaspoon cracked black pepper. This layering of flavors ensures the soup is rich and well-seasoned.
- Simmer the Soup: Bring the mixture to a gentle boil over medium-high heat.Once boiling, reduce the heat to low and allow the soup to simmer for 10-15 minutes. During this time, the carrots should become very tender, and the thyme leaves will begin to release their fragrant oils. The simmering process melds the flavors beautifully, making the soup taste deeply comforting.
- Remove Thyme Stems and Blend: After simmering, remove the pot from heat and carefully fish out the thyme sprigs.Using an immersion blender, puree the soup until completely smooth and creamy. If you don’t have an immersion blender, you can use a regular blender in batches—just be cautious with the hot liquid. Adjust the consistency by adding a small amount of broth or water if the soup is too thick.
- Taste and Adjust Seasoning: Taste the soup carefully and adjust seasoning as needed, adding more salt or black pepper if desired. This step ensures the flavor is perfectly balanced—sweet, savory, and aromatic.
- Garnish and Serve: Ladle the smooth soup into individual bowls. Drizzle with 4 teaspoons of extra virgin olive oil, sprinkle with chopped pecans, and finish with fresh thyme leaves. The garnish adds a lovely textural contrast and an extra layer of flavor. Serve immediately while warm, or store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Optional Serving Tips: For extra richness, you can serve the soup with a dollop of yogurt or a swirl of coconut cream. Pair with crusty whole-grain bread or a side salad for a complete, satisfying meal.
Notes
- Substitute vegetable broth for a vegan or vegetarian version—bone broth is optional.
- Peeling the apples is optional; leaving the skin adds fiber and a slightly more rustic texture.
- Use avocado or olive oil for a healthier fat profile; butter can be used for a richer flavor.
- Carrots should be roasted until caramelized for the best natural sweetness and depth of flavor.
- Adjust the soup thickness by adding extra broth or water when blending.
Chef’s Secrets For Perfect Soup
The key to a truly flavorful carrot apple soup is in the roasting and sautéing stages.
Roasting the carrots brings out their natural sugars, creating a smoky-sweet depth that makes the soup stand out.
When sautéing onions, apples, and celery, low and slow heat allows them to release their natural sweetness without burning.
Use fresh thyme for its fragrant, herbal notes, and add it during simmering rather than blending for a subtle aromatic lift.
For an extra smooth texture, an immersion blender works best, but a high-speed countertop blender will also yield a creamy consistency.
Taste and adjust seasoning at the end—this final step ensures every bite is perfectly balanced.
Serving Suggestions For Maximum Flavor
This roasted carrot apple soup pairs beautifully with a variety of accompaniments.
Serve with a slice of crusty whole-grain bread or a warm baguette for dipping.
A dollop of yogurt, sour cream, or coconut cream adds creaminess and a gentle tang that complements the sweetness of the soup.
Sprinkle toasted pecans or pumpkin seeds for a crunchy contrast.
For a heartier meal, top with cooked quinoa or shredded chicken, making it a satisfying one-bowl dinner.
Garnishing with fresh thyme or parsley elevates both presentation and flavor.
Storage Tips To Keep Fresh
Store leftover soup in an airtight container in the refrigerator for up to five days.
Let it cool to room temperature before refrigerating to prevent condensation and sogginess.
For longer storage, freeze the soup in single or family-sized portions in freezer-safe containers for up to three months.
When reheating, gently warm on the stovetop over low heat, stirring occasionally to maintain smoothness.
Avoid microwaving in very large quantities, as uneven heating may affect texture.
Add a splash of broth or water while reheating if the soup thickens too much.
Frequently Asked Questions
1. Can I make this soup vegan or vegetarian?
Absolutely! Simply swap chicken bone broth for vegetable broth, and use olive oil or vegan butter instead of animal fats.
The natural sweetness of roasted carrots and apples ensures it remains flavorful without any meat-based ingredients.
2. Do I need to peel the apples and carrots?
Peeling is optional. Carrots are best peeled for a smoother soup, while apple skins can be left on for extra fiber and nutrients.
If using organic apples, leaving the skin adds a rustic texture without affecting flavor.
3. Can I prepare this soup ahead of time?
Yes! You can roast the carrots and sauté the base a day in advance, then combine and blend before serving.
Fully cooked soup stores well in the fridge for up to five days or can be frozen for up to three months.
4. How can I adjust the soup’s thickness?
If the soup is too thick after blending, add broth or water gradually until the desired consistency is reached.
Conversely, simmering longer without lid will naturally thicken the soup. This flexibility makes it perfect for personal preference.
5. Can I use other herbs or toppings?
Definitely! While fresh thyme is recommended for its subtle aroma, rosemary, sage, or parsley work beautifully as alternatives.
Garnishes like toasted nuts, seeds, or a swirl of cream enhance flavor and texture while adding visual appeal.
