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!
Ingredients:
- 2 tablespoons unrefined coconut oil
- 1 pound carrots
- ½ sweet onion, diced
- 2 Autumn Glory® apples, peeled & chopped
- 1 celery stalk, diced
- 1 sprig of fresh rosemary, stripped and chopped
- 4 cups soup stock
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon ground cinnamon
Directions:
- Preheat the oven to 350°F.
- Peel and chop carrots. On a baking sheet add one tablespoon coconut oil with carrots and roast in the oven for 20 minutes.
- Meanwhile, warm one tablespoon of coconut oil in a soup pot over medium heat, add onion, and sauté for 5 minutes.
- Wash, dice, and chop apples, celery and rosemary.
- Add apples, celery, and rosemary to the soup pot and sauté for 3 minutes.
- 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.
- Remove soup from heat. In a blender or with an immersion blender, blend until smooth.
- Serve hot or cold, garnished with cinnamon and fresh rosemary, enjoy!
Recipe created by Healthy Grocery Girl for Superfresh Growers®.
