Total Time
3 Hours 15 Mins
Serves 4 to 6 (makes 2 qts.) (serving size: 1 1/2 cups)
Photo: Aya Brackett

How to Make It

Step 1

Assemble aromatics: Enclose ingredients in cheesecloth and tie with string.

Step 2

Make soup base: Put aromatics bundle in a stockpot and add remaining soup base ingredients, including 1 tbsp. salt, but excluding broth, carrot juice, and olive oil.

Step 3

Cover, bring to simmering over high heat, then reduce heat to medium and cook until apples are very soft, about 30 minutes. Add broth, return to a simmer, and continue cooking until potatoes are falling apart, about 2 hours.

Step 4

Discard aromatics bundle. Purée soup in batches in a blender until silky smooth; pour into a large bowl as you go. Return soup to pot. Stir in enough carrot juice so soup is fairly thin but velvety. Just before serving, stir in olive oil.

Step 5

Ladle soup into bowls and drizzle with cumin oil. Add a little pickled celery, and sprinkle with chives and microgreens. Season to taste with salt.

Step 6

*Find at some specialty grocery stores.

Natural Selection, Portland, Oregon

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