Photograph by: Patricia Heal

Serves 6

Sweet and savory. I love this soup in the Succah or for Rosh Hashannah. Its an easy fall soup recipe.
2 tablespoons olive oil
1-1/2 cups chopped white onion
1-1/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise
3-3/4 cups low-salt chicken broth
3/4 cup diced peeled Fuji apple plus 1/2 cup finely diced (for garnish)
2 teaspoons chopped fresh ginger
4-1/2 tablespoons frozen apple juice concentrate, thawed
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Coarse kosher salt
Chopped fresh mint

Heat olive oil in large saucepan over medium-high heat. Add onion and sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger and bring to a boil. Cover and reduce heat. Simmer until carrots are tender, about 20 minutes. Remove carrot halves and dice finely. Puree soup in batches in blender and return to pan. Mix in apple juice and spices. Season with coarse salt and pepper.
Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.