Roasted Carrot & Apple Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 15 |
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Quick, easy & healthy recipe that will warm the fall & winter blues Ingredients:
1 large vidalia onion |
3 lbs green apples |
3 lbs carrots |
1/2 head garlic (more or less to taste) |
3 quarts chicken stock |
3 -4 tablespoons extra virgin olive oil |
salt & pepper (to taste) |
2 sprigs thyme |
2 sprigs rosemary |
2 bay leaves |
1 tablespoon cream (optional) |
Directions:
1. Cut carrots & apples into same size pieces to ensure even cooking. Toss with garlic, thyme, rosemary, salt & pepper, and olive oil to coat. Place into roasting pan, and sprinkle a little more olive oil on top. Roast in oven for 20- 30 mins at 300 degrees. (Watch to ensure garlic doesn’t burn).
2. Dump contents into large stock pot, and add 2 boxes of stock. Bring to a boil until cook until carrots are tender & cooked. Remove bay leaves.
3. With an immersion blender*, blend all ingredients until smooth. With reserved box of stock, add some to desired consistency.
4. Add 1/2 cup of cream if you desire it for creamier consistency.
5. * A regular blender or food processor can be used, just be careful dumping contents of hot pot into container of blender.
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