Roasted Carrot & Apple Soup

Roasting coaxes deep caramel notes from carrots and crisp apples, a simple American technique that turns fall produce into a silky lunch soup. Apple cider and a touch of ginger round it out, finished with cool Greek yogurt.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 245 cal
• 6g protein
• 38g carbs
• 9g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb carrots
• 2 large crisp apples
• 1 medium yellow onion
• 3 garlic cloves
• 3 tbsp olive oil
• 4 fresh thyme sprigs
• 4 cups vegetable broth
• 1/2 cup apple cider
• 1/4 tsp ground ginger
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup plain Greek yogurt
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Peel the carrots and cut them into 1-inch chunks. Core the apples and cut into wedges; leave the peels on.
2. 2Roughly chop the onion and smash the garlic cloves. Toss the carrots, apples, onion, and garlic on the sheet with olive oil, thyme sprigs, salt, and pepper until everything is lightly coated.
3. 3Spread in a single layer and roast for 28 to 32 minutes, stirring once halfway, until the carrots are caramelized at the edges and the apples are soft and fragrant.
4. 4Discard the thyme stems. Transfer the roasted vegetables and apples to a blender or large pot. Pour in the vegetable broth and apple cider.
5. 5Blend on high until completely smooth and velvety, working in batches if needed. Alternatively, use an immersion blender directly in the pot.
6. 6Pour the puree into a saucepan if it is not already there. Stir in the ground ginger and bring to a gentle simmer over medium heat for 5 minutes so the flavors marry.
7. 7Taste and adjust seasoning with more salt or a splash of cider if you want brighter apple notes. The soup should taste sweet-savory and clean.
8. 8Ladle into four bowls. Swirl a spoonful of Greek yogurt on each serving and finish with a sprinkle of toasted pumpkin seeds for crunch.
9. 9For meal-prep lunches, cool completely, portion into jars, and pack yogurt and seeds separately; reheat gently on the stove or in the microwave until steaming.