Best 6 Carrot Apple Soup Recipes

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Carrot and apple soup is a delicious and nutritious soup that can be enjoyed as a light lunch or dinner. This soup is packed with vitamins and minerals, and it is also a good source of fiber. The natural sweetness of apples pairs perfectly with carrots, and the addition of spices such as cinnamon and nutmeg gives the soup a warm and cozy flavor. Carrot apple soup is also very easy to make, and it can be prepared in under an hour. Whether you are looking for a healthy and comforting soup or simply a tasty way to use up your leftover carrots and apples, this carrot apple soup recipe is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED SWEET POTATO, CARROT, AND APPLE SOUP



Curried Sweet Potato, Carrot, and Apple Soup image

Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.

Provided by emccabe

Time 1h20m

Yield 4

Number Of Ingredients 12

2 medium sweet potatoes, peeled and cubed
2 cups baby carrots
2 small apples - peeled, cored, and cubed
1 medium yellow onion, chopped
1 tablespoon vegetable oil
1 tablespoon curry powder
2 teaspoons garlic salt
1 teaspoon ground black pepper
2 cups skim milk
1 tablespoon grated fresh ginger
1 teaspoon lemon juice
2 tablespoons crumbled goat cheese, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
  • Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
  • Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
  • Serve warm with crumbled goat cheese.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 46.3 g, Cholesterol 5.2 mg, Fat 5.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 1093.3 mg, Sugar 20.9 g

CARROT APPLE SOUP



Carrot Apple Soup image

"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 9

1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled and chopped
1 medium onion, chopped
1 celery rib, thinly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf

Steps:

  • In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

RED LENTIL, SWEET POTATO, CARROT, AND APPLE SOUP



RED LENTIL, SWEET POTATO, CARROT, AND APPLE SOUP image

Categories     Soup/Stew     Vegetable     Quick & Easy     Healthy     Simmer

Yield 6 servings

Number Of Ingredients 16

2 large sweet potatoes
1 apple
1 large carrot
1 onion chopped
2 tbs olive oil
1/2 cup red lentils
1 tsp minced fresh ginger
1 clove garlic finely minced
1/2 tsp ground black pepper
1/2 tsp salt
1 tsp chili powder
1 tsp ground cumin
1 tsp curry powder
4 c veg or chicken broth
plain yogurt
fresh parsley or cilantro

Steps:

  • peel and chop sweet potatoes, apple, and carrot into 1 inch pieces. Saute onion in olive oil in a large heavy bottom pot until translucent. Add chili,cumin,curry powder,ginger,and garlic and saute for 1 min more until fragrant. Add chopped vegetabless and saute for 5 mins over medium heat. Add lentils and broth, cover and simmer for 30 mins. Serve with yogurt and cilantro. Can be pureed.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP



SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP image

Categories     Carrot

Yield 6

Number Of Ingredients 14

1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
plain yogurt or crumbled feta cheese instead of yogurt

Steps:

  • Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. Cook's Note This soup is also great served with crumbled feta cheese instead of yogurt as garnish.

CELERY, CARROT AND GREEN APPLE SOUP



Celery, Carrot and Green Apple Soup image

The apple and carrot flavors come through in this simple soup, made with easy to find ingredients. May be easily doubled or quadrupled.

Provided by Grannydragon

Categories     Low Protein

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled and diced
1 stalk celery, diced
1 green apple, diced
1/2 medium onion, diced
1 tablespoon olive oil
2 tablespoons butter
2 cups chicken stock or 2 cups vegetable stock
1 tablespoon tomato paste
1 bay leaf
1 tablespoon brown sugar
salt and pepper, to taste

Steps:

  • Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
  • Add butter and stir to melt.
  • Add stock and cook for 10 minutes.
  • Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
  • Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
  • Season with salt and pepper and serve hot.

Nutrition Facts : Calories 424.1, Fat 21.9, SaturatedFat 9.1, Cholesterol 37.7, Sodium 665.7, Carbohydrate 51.4, Fiber 9.1, Sugar 30.5, Protein 9.2

FALL CARROT SOUP WITH APPLE CHICKEN SAUSAGE



Fall Carrot Soup With Apple Chicken Sausage image

Another great recipe from Wilson Farms in Lexington MA. (This place is like Disneyland for foodies -- it's paradise!) This is really delicious, and great for fall cooking.

Provided by KLHquilts

Categories     Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 lbs carrots, peeled and chopped roughly
1/2 lb kohlrabi, peeled and chopped roughly
1 sweet potato (medium, peeled and chopped roughly)
1 yellow onion, roughly chopped
1/2 yellow onion, diced
4 -6 garlic cloves
1 teaspoon garlic, minced
4 sprigs fresh thyme, tied together with twine
3/4 cup apple cider
1 1/2 quarts chicken stock (reserve one cup)
8 ounces sausage (use sweet apple chicken sausage cut into small cubes)
1 bunch collard greens (or kale, or a mixture of both, thinly sliced and with stems discarded ( small bunches)
2 tablespoons olive oil, divided

Steps:

  • Heat 1 tablespoons of olive oil in a large soup pot over medium-high heat.
  • Add carrots and cook for five minutes.
  • Add kohlrabi and sweet potatoes, and cook for another ten minutes, stirring often.
  • Add onions, whole garlic cloves, and thyme bundle. Cook another 5-8 minutes.
  • Add one cup of cider and most of stock (reserving the one cup listed above). Stock should just cover vegetables. Season to taste with salt and pepper. Cover and bring to a boil.
  • Reduce heat to a simmer and cook until vegetables are tender (about 30 minutes).
  • While soup is simmer, add 1 tablespoons olive oil to a large skillet. Add sausage and diced onions, and lightly saute for about five minutes (until sausage is browned).
  • Add minced garlic and cook for another ten minutes.
  • Add to skillet greens, cider, stock, and a pinch of salt and pepper. Simmer until greens are tender (10-15 minutes).
  • When carrots are tender, remove soup pot from heat. Discard the thyme bundle, puree the soup, and add salt and pepper to taste (if necessary.).
  • Evenly apportion sausage/greens mixture into serving bowls; add enough soup to cover. Serve while hot.

Nutrition Facts : Calories 271.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 21.8, Sodium 604.7, Carbohydrate 26.3, Fiber 6.3, Sugar 9.5, Protein 11.3

Tips:

  • Choose the right type of carrot. For the best flavor, use organic carrots that are in season. Look for carrots that are firm and have a deep orange color.
  • Peel and chop the carrots. Before cooking, peel and chop the carrots into small pieces. This will help them cook evenly.
  • Sauté the carrots in butter. In a large pot over medium heat, melt the butter. Add the carrots and cook, stirring occasionally, until they are softened and browned.
  • Add the apple and onion. Peel and chop the apple and onion. Add them to the pot with the carrots and cook, stirring occasionally, until the vegetables are softened.
  • Add the broth and seasonings. Pour in the chicken broth and add the salt, pepper, and thyme. Bring the soup to a boil, then reduce heat and simmer for 15 minutes, or until the carrots and apples are tender.
  • Puree the soup. Use an immersion blender or a regular blender to puree the soup until it is smooth. If using a regular blender, be sure to let the soup cool slightly before pureeing.
  • Serve the soup. Ladle the soup into bowls and garnish with a sprinkle of chopped fresh parsley or chives.

Conclusion:

Carrot apple soup is a delicious and nutritious way to enjoy these two healthy vegetables. It's easy to make and can be served as a starter or main course. This soup is also a great way to get your kids to eat their vegetables. With its sweet and slightly tangy flavor, this soup is sure to be a hit with everyone at your table.

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