Roasted Carrot Apple Soup
A smooth and nourishing soup made with roasted carrots and apples, lightly seasoned with thyme and topped with olive oil and pecans. Fiber-rich, high in plant-based protein, and quick to prepare, this comforting soup is perfect for weeknight dinners or meal prep.
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.
