Carrot Apple Soup

The Foodies' KitchenFebruary 22, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

A perfect soup for cold nights like the ones we’ve been having. It is very easy to prepare, you just have to sauté the vegetables with a delicious mix of spices. By sautéing the spices for a few moments, you will enhance their flavors, and when adding the liquid and letting it cook the flavors blend perfectly.

You can add less or more than the amounts of spices suggested in our recipe. Likewise, you can change coconut milk for cow’s milk. We added coconut milk to make it a vegan option, and it gives it a special flavor.

We used Granny Smith Washington apples, their flavor balances with the coconut milk and sweet potatoes we used for this recipe. They can substitute these with butternut squash to vary the recipe.

To garnish and serve, we recommend adding toasted pepita seeds and a little chopped parsley.

Enjoy!

Helga & Kitty

Carrot Apple Soup

Yields 4 to 6 servings

Ingredients:
¼ cup olive oil
1 medium yellow onion, diced
2 stalks of celery, diced
1 tbsp garlic, minced
1 tbsp freshly grated or minced ginger
3 cups diced butternut squash or sweet potato
2 cups diced carrots (about 4 large carrots)
1 ½ Granny Smith Washington Apples, peeled and diced
2 tsp paprika
1 ½ tsp salt
¾ tsp turmeric
¾ tsp ground pepper
½ tsp cinnamon
3 cups low-sodium vegetable broth
¼ cup white wine
1 ½ tbsp champagne vinegar (or white wine vinegar)
1 tbsp maple syrup
2 whole sprigs of rosemary
10-12 sage leaves, finely chopped
1 cup full-fat coconut milk or unsweetened dairy-free creamer
For Garnish: pumpkin seeds, fresh sage, coconut milk, black pepper

Instructions:

Add olive oil to a large Dutch oven over medium heat. When oil is hot, add onion and celery, and sauté for 5-7 minutes, until tender.
Add minced garlic and ginger and continue cooking for 2-3 minutes, until fragrant. Add squash, carrots, apples, paprika, salt, turmeric, and pepper, and stir well. Continue to cook for 6-8 minutes, stirring a few times.
Add broth, wine, vinegar, maple, rosemary, and sage. Bring to a boil, then cover and reduce heat to medium-low. Let simmer for 35-40 minutes, or until vegetables are fully tender, and cook over medium-low heat for 35-40 minutes or until veggies are softened. Remove rosemary sprigs.
Carefully ladle soup into a heat-safe blender, add coconut milk, and blend on high until smooth and creamy. Alternatively, use an immersion blender to purée soup in the pot (and don’t forget to add in the coconut milk!). Serve with a drizzle of leftover coconut milk, sage, pumpkin seeds, and black pepper.

Have you made this recipe?

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