I will never tire of carrot soup. This is far from the first carrot soup recipe posted on this blog and it likely won’t be the last. Pureed vegetable soups are one of my staple foods during the fall season. They are warm and comforting yet healthy and nourishing at the same time – not something I can say about all of my comfort food choices.
This time around I added an apple for an extra hint of sweetness and to take advantage of one of fall’s hallmark flavors. Leave it out if it seems odd or if you want pure carrot flavor.
Carrot Apple Soup
1 T canola oil
1/2 onion, diced
1 apple, diced
6 cups stock (I use chicken stock), up to 1 cup additional stock as needed
Salt and pepper to taste
1 1/2 pounds carrots
Greek yogurt for garnish
Heat a large soup pot over medium heat. Add the oil, followed by the onion and the apple and sauté until beginning to soften, around eight to 10 minutes. Season with salt and pepper.
In a separate pot, heat the stock over high heat until almost boiling.
While the onion and apple are cooking, peel and dice the carrots. Add the carrots to the pot with the onion and apple and cook for an additional five minutes. Add the stock to the pot with the carrots and bring to a simmer. Simmer, covered, for 30 to 45 minutes until the carrots are tender and can be easily pierced with a knife. The cooking time will depend on how large or small you cut your carrots. A smaller dice on the carrots will yield a shorter cooking time.
Transfer the carrot and stock mixture to a blender, working in batches if necessary, and puree. Return the pureed soup to the pan and thin with additional stock as needed to reach your desired consistency. Taste and check for seasoning, adding more salt and a little pepper if needed.
Ladle soup into four serving bowls and garnish with a dollop of Greek yogurt.