applecarrotsoup

Now that it’s autumn it’s like someone flipped a switch- the temperatures have magically shifted and we are now officially experiencing chilly mornings! This week I even got to wear my hoodie! Cheers to that!

Of course, the truths of the mornings sometimes turn into lies by the afternoon- while we have been blessed with the cold, I find myself shaking my fist at the sun for delivering spontaneously hot spells (and making me wish I wore shorts). Such is the life of a southerner in early autumn. It’s a never ending fashion switch up.

Despite the weather and it’s indecisiveness, I have been cooking like fall is in full swing. Whipping up apple butter, pumpkin muffins, and hearty comfort stews for dinner.

This week I wanted to share a dish that will get your heart in the seasonal spirit- a simple apple and carrot soup.

applecarrotsoup2

I tend to stray away from 100% pureed soups, since I enjoy some substance with my broth. However, if you are one of those people that really digs a good puree, by all means you could certainly toss the whole thing in your blender.

Besides the fact that love going a little apple crazy this time of year, another thing I enjoyed about making this was using rainbow carrots– my local grocer has had rainbow carrots in for the past few weeks now, and I’ve been using them in place of regular old orange. It adds an extra special feel to any dish, making this soup even better.

rainbowcarrots

This autumn, stay warm comfy. 

Apple and Carrot Soup

Ingredients:

  • 4 gala apples, peeled, cores removed, and cut into chunks (you could also use tart apples, such as granny smith if you prefer)
  • 1 1/2 lbs rainbow carrots, diced
  • 3 cloves garlic, minced
  • 1 large red onion, diced
  • 3-4 C veggie broth (depending on if you like it brothy or chunky!)
  • 1 C apple cider
  • 3 sprigs thyme
  • 1 tsp fresh rosemary, chopped
  • Sea salt and pepper to taste

Directions:

  1. Add apples, carrots, garlic, onions, and broth to a large soup pot and bring to a boil.
  2. Turn heat down to simmer. Add apple cider and thyme (no need to remove thyme leaves, you will pull the sprigs out later).
  3. Simmer for about 25 minutes, or until carrots have cooked through and apples start to break down. Remove thyme sprigs.
  4. Transfer half of the soup (or all if you prefer) to a blender and process until smooth. Pour back into soup pot.
  5. Add rosemary, salt, and pepper. Simmer for about 5 more minutes.
  6. Remove from heat. Serve with warm crusty bread and dairy-free butter.

Enjoy!

applecarrotsoup3

 

Seasonal Apple & Carrot Soup
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Ingredients
  1. 4 gala apples, peeled, cores removed, and cut into chunks (you could also use tart apples, such as granny smith if you prefer)
  2. 1 1/2 lbs rainbow carrots, diced
  3. 3 cloves garlic, minced
  4. 1 large red onion, diced
  5. 3-4 C veggie broth (depending on if you like it brothy or chunky!)
  6. 1 C apple cider
  7. 3 sprigs thyme
  8. 1 tsp fresh rosemary, chopped
  9. Sea salt and pepper to taste
Instructions
  1. Add apples, carrots, garlic, onions, and broth to a large soup pot and bring to a boil.
  2. Turn heat down to simmer. Add apple cider and thyme (no need to remove thyme leaves, you will pull the sprigs out later).
  3. Simmer for about 25 minutes, or until carrots have cooked through and apples start to break down. Remove thyme sprigs.
  4. Transfer half of the soup (or all if you prefer) to a blender and process until smooth. Pour back into soup pot.
  5. Add rosemary, salt, and pepper. Simmer for about 5 more minutes.
  6. Remove from heat. Serve with warm crusty bread and dairy-free butter.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

 What do you enjoy the most about autumn? Share in the comments below!

 

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3 comments

Reply

I’ve pinned this, it sounds delicious 🙂

Reply

Thanks so much for the pin!! I hope you enjoy making it!

Reply

This sounds really good! I am pinning this!

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