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.
Is the carrot apple soup served hot or cold?
I serve it hot, let me know if you try it cold.
This past Shabbat I made this soup, serving it hot, to test drive it before making it for the holidays. My family gave this soup EXCELLENT reviews.
Thank you for sharing this recipe!!!
This soup was really good, plus it’s really cheap to make, which is often not the case for a lot of soups. I served it hot, and put a lot of black pepper in it.
This soup was delicious! I served it for Rosh Hashanah and everyone loved it!
How long can this be kept in the refrigerator before serving
Easily 2 days