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Roasted Carrot Apple Soup

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Ingredients

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  • 5 pounds carrots, chopped (no need to peel)
  • 2 Macintosh apples, sliced
  • 3 tablespoons olive oil, divided
  • 1/2 large red onion (about 3/4 cup sliced)
  • 4 cups low sodium vegetable broth
  • 1/2 teaspoon red chili flakes (more to taste)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • Optional toppings: Toasted pumpkin seeds and/or plain Greek yogurt or coconut yogurt

Instructions

  1. Preheat oven to 375°F.
  2. Chop carrots and apples and arrange on a tin foil or parchment paper lined baking sheet. You may need to use more than one baking sheet, depending on the size. Drizzle 1-2 tablespoons olive oil on the carrots and apples, then toss so evenly coated. Roast carrots and apples for about 40 minutes, until soft to fork.
  3. When the carrots are almost done roasting, add 1 tablespoon olive oil to a medium-sized stock pot and add sliced onions. Saute onions over low to medium heat for about 10-15 minutes, until soft and fragrant.
  4. Add the roasted veggies to the stock pot with vegetable broth and all spices. Using an immersion blender, blend until smooth. Alternatively, you can transfer the contents of the stock pot into a high-powered blender, and blend until smooth.
  5. Once smooth, stir in 2 cups of water to thin the soup. You may add less or more water (or vegetable broth, if desired) to obtain your desired consistency.
  6. Heat over low to medium heat until brought to a boil. Serve immediately.

Notes

Notes: 1) If soup is cooled and then reheated, may need to add additional liquid (water or vegetable broth) to achieve desired consistency.
2) Soup can be transferred to freezer-safe containers and stored in the freezer for 3-6 months.

Find it online: https://chelseyamernutrition.com/roasted-carrot-apple-soup/