Roasted Carrot Apple Soup Recipes

ROASTED CARROT, APPLE, AND CELERY SOUP (PAREVE OR DAIRY)

Roasted Carrot, Apple, and Celery Soup (Pareve or Dairy) image

This vegetarian recipe for roasted carrot, apple, and celery soup seasoned with garlic and ginger makes a sunny addition to fall and winter menus.

Provided by Miri Rotkovitz

Categories Appetizer Dinner Lunch Side Dish Soup

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound carrots (peeled, trimmed, halved lengthwise if large, and cut crosswise into 3-inch pieces)
1 large apple (peeled, cored, and cut into wedges)
3 celery stalks (trimmed and cut into 3-inch pieces)
3 tablespoons extra virgin olive oil (divided)
1/2 small red onion (peeled, trimmed, and finely chopped)
3 to 4 cloves garlic (peeled, smashed, and finely chopped)
1-inch piece ginger (peeled and minced)
4 cups vegetable stock
Optional: 1 tablespoon unsalted butter
Salt and freshly ground pepper to taste

Steps:

Gather the ingredients.
Preheat the oven to 425 F. Place carrots, apples, and celery in a single layer on a large, rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
Roast for 25 minutes, turning once midway through cooking, until fairly tender and just starting to caramelize.
In a stockpot or large Dutch oven , warm remaining tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
Pour in vegetable stock, raise heat, and bring to a boil.
Reduce heat to low and simmer, partially covered, for 15 minutes, or until vegetables are tender.
Remove from heat and, using a regular or immersion blender , carefully puree soup.
If desired, add butter to soup and stir until it is melted and evenly incorporated.
Season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 125 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 1 g, Sodium 555 mg, Sugar 8 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP

Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

Ingredients

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

ROASTED CARROT SOUP

Roasted Carrot Soup image

This is one of my favorite soups, from a Food52 community member. It's done in about 30 minutes: silky, complex, nutritious, and perfect either as a first course or as a meal in itself. Roasting the carrots and infusing the broth with ginger and thyme are the secrets to giving the soup a sweet, earthy depth. Use a quality vegetable stock-since there are so few ingredients here, each one really counts.

Provided by Amanda Hesser and Merrill Stubbs

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 3/4 pounds large carrots, about 6-8
1/4 cup olive oil
Kosher salt
6 cups high-quality vegetable stock, low-sodium
1 piece ginger, peeled, one inch long
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 cloves garlic, peeled and chopped, use large cloves
Freshly ground black pepper

Steps:

Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15-20 minutes.
Meanwhile, bring the stock to a boil. Add the ginger and the sprig of thyme and simmer gently for 15 minutes.
Dice the onion and place in a medium stockpot with the remaining olive oil. Cook the onion over medium heat, stirring frequently, until softened and lightly browned. Season. Add the garlic, and then the carrots.
Remove the ginger and thyme from the stock, and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
Use an immersion or standard blender to purée the mixture until smooth. If the soup seems too thick, add more stock or water and gently reheat. Add salt and pepper to taste. To serve, ladle into bowls and garnish with chopped fresh thyme.

CARROT APPLE SOUP

Carrot Apple Soup image

"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled and chopped
1 medium onion, chopped
1 celery rib, thinly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf

Steps:

In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges