Winter Roots Apple and Apricot Soup
Warm up chilly days with this hearty Winter Roots Apple and Apricot Soup, a seasonal celebration of earthy root vegetables and naturally sweet fruits. This vibrant soup combines roasted carrots, parsnips, and sweet potato with the tartness of Granny Smith apples and the delicate sweetness of dried apricots for a perfectly balanced flavor profile. Aromatic spices like cinnamon, nutmeg, and fresh thyme infuse every spoonful with cozy, comforting warmth. Blended to velvety perfection, this soup can be enriched with a touch of heavy cream for added indulgence. Ideal as an elegant starter or a wholesome main, serve this vibrant dish with crusty bread for a soul-soothing winter meal that’s as nutritious as it is delicious. Perfect for those searching for seasonal soup recipes, vegetarian comfort food, or unique ways to enjoy winter produce!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium carrots
- 2 medium parsnips
- 1 medium sweet potato
- 1 large yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup dried apricots
- 2 medium Granny Smith apples
- 1 teaspoon fresh thyme
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and dice the carrots, parsnips, and sweet potato into 1-inch cubes. Dice the yellow onion and mince the garlic.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until soft and fragrant.
Add the diced carrots, parsnips, and sweet potato to the pot. Sprinkle with salt, pepper, thyme, cinnamon, and nutmeg. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let the soup simmer for 20 minutes or until the root vegetables are tender.
While the soup simmers, peel, core, and dice the Granny Smith apples. Roughly chop the dried apricots.
Add the apples and apricots to the pot and simmer for an additional 10 minutes to soften the fruit and allow their flavors to meld with the soup.
Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
If desired, stir in the heavy cream for extra richness. Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with a sprig of fresh thyme or a sprinkle of cinnamon, and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 5300 mg | 230% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 119.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4965 mg | 106% | |
*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.
