Carrot-Apple Soup

Name: Carrot-Apple Soup
Total time: 1 h 45 min
Yield: Makes 7 cups
Ingredients: 1 ½ 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 ½ cups unsalted chicken cooking stock; 1 ¼ cups apple cider; 3 fresh thyme sprigs; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Garnishes: sour cream, diced apples

1 Rating
2 Reviews

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.

Recipe by Southern Living September 2014

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Carrot-Apple Soup

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