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Roasted Carrot Apple Soup

Prep Time:

Cook Time:


About the Recipe

A warm and comforting soup that is nourishing for the body and soul. Roasted carrots bring a hint of smokiness and depth of flavor that really makes this soup shine.


  • 2 tbsp olive oil, divided

  • 1 lb carrots, peeled and sliced

  • 1 medium onion diced

  • 2 medium apples, peeled, cored, and diced

  • 2 cloves of garlic, minced

  • 4 c. chicken bone or vegetable broth

  • 1 sprig fresh thyme (optional)

  • salt and pepper to taste


  1. Heat the oven to 425. Peel and slice the carrots, then toss in one tablespoon of oil. Spread the carrot slices evenly onto a baking sheet. Roast, flipping once halfway through, for 20-25 minutes until soft and caramelized.

  2. Heat a pot over medium-low heat. Add the remaining tablespoon of oil and add the onion and cook until they’re soft and lightly browned, 10 minutes.

  3. Increase the heat to medium. Add the apples and garlic, stirring often, until the apples are soft and starting to brown, 6-7 minutes. 

  4. Transfer the roasted carrots to the pot and add 4 cups of broth. Top with the thyme sprig and season with salt and pepper.

  5. Increase the heat to high and bring the liquid to a boil; then reduce to low and simmer an additional 10-15 minutes, or until the carrots are very soft.

  6. Remove the soup from heat and fish out the thyme stems (if using). Blend until completely smooth using a blender. Add a little water or broth to thin the soup if it’s too thick. Taste for seasoning and add additional salt and pepper if desired.

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