Comforting soups like carrot apple soup are perfect for fall and winter meals. They warm you from the inside out when the weather is cold. Carrot apple soup has the perfect balance of sweet and savory notes and is filling without being heavy.ย
Itโs perfect for a cozy lunch or pair it with a salad or sandwich for a light dinner. We also love that soup recipes make big batches, so you can eat some carrot apple soup right away and then store the rest in an airtight container for about a week to enjoy on demand.
Carrot Apple Soup Ingredients
Carrot apple soup has a few staple ingredients that must be included.
The Carrots: Carrots are obviously a central part of carrot apple soup. Be sure to choose carrots that are about the same size so they will cook at the same rate. We prefer using full-size carrots, but you could use baby carrots cut in half for carrot apple soup.
The Apples: You want to use red apples for carrot apple soup. They complement the sweetness of the carrots. We prefer honeycrisp, jazz or gala varieties because of their flavor and texture.ย
The Onion: Yellow onions work well in carrot apple soup. They lend enough sweetness that it doesnโt throw the soup off balance. Choose one that is medium sized for the right ratios.ย
The Spices: How you flavor your carrot apple soup will give you the most variation on the recipe. Keep it simple with thyme or parsley, give it an Asian flair with ginger, or amp up the warmth with cinnamon and nutmeg.ย
The Stock: Using store-bought stock for carrot apple soup is totally fine since the fresh produce is the base of the soup. You can use vegetable or chicken stock, depending on your preference.
How to Make Carrot Apple Soup
First, wash and dry your produce so itโs ready for chopping. When making carrot apple soup, itโs important that the pieces of veggies and fruit you cut are similar in size so that they will cook evenly in the oven.
Chop the carrots, onions and apples into 1-inch pieces.
Place them on a sheet pan and toss with olive oil, salt and pepper, and whatever spices you want. We used thyme for this carrot apple soup recipe.
Roast the carrot apple mixture in the oven and then transfer to a soup pot with the stock.ย
Simmer with the pot covered on low for about 45 minutes until the carrots and apples are tender enough to puree.
Let the soup cool slightly then puree with an immersion blender.
NOTE: If you donโt have one, use a regular blender, but be sure to let the soup cool thoroughly before blending.
Top the pureed carrot apple soup with Sweet Chili OMG! Pretzels and enjoy!
Carrot Apple Soup Toppings
Of course, we like to top our soups with something crunchy! Whenever we use our seasoned sourdough pretzel nuggets on salads or soups, we call them proutons. Get it - pretzel croutons. When it comes to carrot apple soup, we like to use our Sweet Chili variety but you could also opt for something more classic like our flagship Garlic flavor.
If you arenโt in the mood for proutons to top your carrot apple soup, try one (or more) of these ideas:
- A dollop of sour cream or Greek yogurt
- Fresh chopped chives or parsley
- A handful of candied pecans or walnuts
- Grated parmesan cheeseย
Carrot Apple Soup Variations
Vegan/Vegetarian: Use vegetable stock for your carrot apple soup to keep the plant-based eaters in your life happy. The creamy texture comes from the fresh produce, not cream or milk, so thereโs nothing you have to leave out of the carrot apple soup recipe to get the same final product.ย
Spice it up: Get adventurous with your carrot apple soup. Use warm, savory spices like cinnamon, nutmeg and allspice to amp up the fall vibes. Add more sweetness with a touch of honey. Play up with brightness by adding some lemon zest and fresh herbs like parsley or even chopped carrot top greens. If you go this route, use our Lemon Pepper pretzel nuggets to top your carrot apple soup.ย
Add more veggies: Butternut squash will bring a creamy texture and added sweetness to carrot apple soup. Give the soup a more earthy flavor with parsnips. Either of these veggies can be treated the same way as the others if you decide to use them.
Carrot Apple Soup with Sweet Chili Proutons Recipe
Carrot Apple Soup with Sweet Chili Proutons
Equipment
- Immersion Blender
- Sheet pan
- Vegetable Peeler
Ingredients
- 1 bag of carrots, about 8
- 1 onion
- 3 small to medium sized apples
- 4 cups chicken or vegetable stock
- 1 tbsp dried thyme
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Wash and dry the fresh produce. Then, peel and cut the carrots into about 1-inch pieces. The thicker parts of the carrots may need to be cut in half vertically.
- Cut the onion into 1-inch chunks and then peel and cut the apples into the same sized pieces. This will help the vegetables roast evenly.
- Place all the veggies on a baking sheet and toss with olive oil, thyme, salt and pepper.
- Roast for about 20 minutes or until the vegetables are tender.
- Allow the vegetables to cool for about 5 minutes or until they are easy to handle.
- In a medium soup pot, add the vegetables. ginger and stock. Simmer on low with the top on for about 45 minutes or until the vegetables are soft enough to easily puree and the flavors have melded together.
- Remove the top from the pot and allow the soup to cool for about 10 minutes.
- With an immersion blender, blend the soup until smooth. At this point, you can add more stock (up to 1 cup) to thin the soup to the desired consistency.
- Then, reheat the soup on medium low for about 15 minutes or until ready to serve. NOTE: If you donโt have an immersion blender, you can use a regular blender but allow the soup to cool more before blending.
- Serve in soup bowls with a handful of Sweet Chili OMG! Pretzels on top for crunch and extra flavor.
