Carrot and Apple Soup
Indulge in the cozy, comforting flavors of this Carrot and Apple Soup—a delightful blend of sweet and savory that’s perfect for any season. This vibrant soup combines the earthiness of tender carrots with the natural sweetness of crisp apples, gently spiced with warm cinnamon and nutmeg for a subtly aromatic twist. A rich vegetable stock forms the base, while a touch of optional heavy cream takes the creaminess to the next level. Quick to prepare in just 45 minutes, this velvety soup is both simple and sophisticated, making it an ideal choice for weeknight dinners or elegant starters. Garnish with fresh parsley for a burst of color and freshness, and serve it piping hot for a bowl of pure comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 2 (minced) garlic cloves
- 500 grams (peeled and sliced) carrots
- 2 medium (peeled, cored, and diced) apples
- 1 liter vegetable stock
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons heavy cream (optional)
- 1 tablespoon (chopped) fresh parsley (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots and diced apples to the pot. Stir well to coat them in the oil.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the carrots and apples are tender.
Stir in the ground cinnamon, ground nutmeg, salt, and black pepper.
Remove the pot from heat and allow the soup to cool slightly.
Using an immersion blender or a standard blender (in batches), puree the soup until smooth and creamy.
If desired, stir in the heavy cream for extra richness.
Reheat the soup gently over low heat if needed, and adjust seasoning as necessary.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 84.4 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4082 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
