Dec. 18, 2019

Roasted Carrot & Apple Soup

Yield: Serves 4-6

Skill level: Moderate

Thick and creamy roasted carrot soup paired with the sweetness of Autumn Glory apples makes for a healthy and flavorful dish! Serve warm on those cozy winter days or cold for a sunny spring lunch!


  • 2 tablespoons unrefined coconut oil
  • 1 pound carrots
  • ½ sweet onion, diced
  • 2 Autumn Glory® apples, peeled & chopped
  • 1 celery stalk, diced
  • 1 sprig fresh rosemary, stripped and chopped
  • 4 cups soup stock
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 350°F.
  2. Peel and chop carrots. On a baking sheet add one tablespoon coconut oil with carrots and roast in the oven for 20 minutes.
  3. Meanwhile, warm one tablespoon coconut oil in a soup pot over medium heat, add onion and sauté for 5 minutes.
  4. Wash, dice, and chop apples, celery and rosemary.
  5. Add apples, celery and rosemary to the soup pot and sauté for 3 minutes.
  6. When carrots have finished roasting, add to soup stock with salt, pepper and cinnamon; bring to a boil and then lower heat and simmer for 30 minutes.
  7. Remove soup from heat. In a blender or with an immersion blender, blend until smooth.
  8. Serve hot or cold, garnished with cinnamon and fresh rosemary, enjoy!

Recipe created by Healthy Grocery Girl for Domex Superfresh Growers®.

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