The smart technique for this simple soup eliminates the need for sautéing the vegetables, which preserves the bright color and flavor of the carrots and results in a brighter, more refreshing soup. To keep it vegetarian, substitute vegetable broth for the chicken broth.
1 1/2 pounds carrots, peeled and chopped (about 8 large)
3 tart apples (such as Granny Smith) or creamy apples (such as McIntosh), peeled and chopped (about 1 lb.)
1 large yellow onion, chopped
2 cups cream
1 1/2 cups unsalted chicken cooking stock
1 1/4 cups apple cider
3 fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnishes: sour cream, diced apples
How to Make It
Bring all ingredients to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 50 to 60 minutes or until carrots are tender. Remove from heat, and cool 15 minutes.
Remove thyme sprigs. Process soup, in batches, in a blender or food processor until smooth. (For a thinner soup, stir in more broth, 1 Tbsp. at a time.) Spoon into individual bowls, and serve immediately.
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