Carrot-Apple Soup
A delicious soup that tastes just like Fall!
Servings: 12
Equipment
Ingredients
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 yellow onions diced
- 1 pound carrots peeled and diced
- 1 pound butternut squash peeled, seeded, and diced
- 4 garlic cloves chopped
- 2 Granny Smith apples peeled, cored and diced
- 1 tablespoon lemon zest finely grated
- ⅛ teaspoon cayenne pepper or to taste
- 1 cup dry white wine like a Sauvignon Blanc
- 6 cups chicken stock homemade or store bought
- 3 sprigs of fresh thyme plus more for garnish
- 2 tablespoons apple cider vinegar
- Kosher salt
- Freshly ground black pepper to taste
Accompaniment
- Crème fraîche Homemade or store-bought
Instructions
- In a large stock pot over medium heat, melt the oil and butter. Add the onion and sauté until tender, about 5 to 7 minutes. Add the carrot, squash, and garlic and sauté for another 10 minutes. Add the apples, lemon zest, and cayenne and sauté for another 5 minutes. Pour in the wine and add the thyme. Simmer for 20 minutes. Add the chicken stock and continue to simmer for an additional 30 minutes. Remove from the heat and allow the soup to cool slightly.
- Using a hand held immersion blender or food processor, purée the soup in batches until desired consistency. Return the soup mixture to the pot and set over medium-low heat to reheat. Add the vinegar and season to taste with kosher salt and freshly ground black pepper. Ladle into bowls and serve with dollops of crème fraîche and thyme leaves. Enjoy!
Nutrition
Calories: 124kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 6mg | Sodium: 202mg | Potassium: 456mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10403IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg
