It's my favorite time of year for soups - butternut squash, chili, pumpkin - those lovely fall-inspired dishes that make me happy to eat soup for dinner. My mom and I went out to dinner, and the restaurant had a carrot apple soup as a special. My mom loves fall soups just as much as I do, so of course we had to try the soup. We were practically licking the bowl it was so good. I immediately knew I needed to make my own version of this soup.
Ingredients:
1 1/2 pounds carrots, peeled and chopped
3 tart apples (such as Granny Smith), peeled and chopped
1 large yellow onion, chopped
2 cups cream
1 1/2 cups vegetable stock
1 1/4 cups apple cider
1 teaspoon sage
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
Note: The cream can be substituted for 1 can of coconut milk. Make sure to use a can, not a carton, as canned coconut milk is much thicker.
Preparation:
1. Place all ingredients into a large stockpot and bring to a boil. Reduce heat to medium-low and simmer for 50 minutes, until carrots are tender. Remove from heat and cool for 15 minutes.
2. Process soup, in batches, in a blender or food processor until smooth. If not serving soup immediately, let soup cool completely before blending.
Ingredients:
1 1/2 pounds carrots, peeled and chopped
3 tart apples (such as Granny Smith), peeled and chopped
1 large yellow onion, chopped
2 cups cream
1 1/2 cups vegetable stock
1 1/4 cups apple cider
1 teaspoon sage
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
Note: The cream can be substituted for 1 can of coconut milk. Make sure to use a can, not a carton, as canned coconut milk is much thicker.
Preparation:
1. Place all ingredients into a large stockpot and bring to a boil. Reduce heat to medium-low and simmer for 50 minutes, until carrots are tender. Remove from heat and cool for 15 minutes.
2. Process soup, in batches, in a blender or food processor until smooth. If not serving soup immediately, let soup cool completely before blending.