Creamy Carrot and Apple Soup

I love making this soup right at the beginning of fall, before it gets too cold (or anytime in SoCal since it’s never cold lol). It’s warm but refreshing. And the bright color is fun. I also often serve it for Thanksgiving. If you enjoy pureed soups like this, I highly recommend getting an immersion blender. This saves a ton of time over waiting for the soup to cool and blending in batches. The original recipe is from “The New American Plate” but I feel that it needs some adjustments to make it really pop. If you tend to eat light, this will make a nice lunch or dinner, otherwise it’s a great starter or main course.   

INGREDIENTS makes 4 servings

1.5 Tbs canola oil

1 onion, chopped

2 leeks, white parts only, sliced into rounds

1.5 lbs carrots, peeled and cut into slices

1 large or 2 small tart apples, peeled cored, and diced

4.5 cups (about 2 cans) chicken or vegetable broth

2 Tbs apple cider vinegar

1/2 tsp white pepper, or to taste

1/2 tsp turmeric, for added color (optional)

whipping cream to thin soup (optional)

salt to taste

3 – 5 Tbs chopped fresh mint or dried mint (garnish)

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INSTRUCTIONS

• 1.5 Tbs canola oil
• 1 onion, chopped
• 2 leeks, white parts only, sliced into rounds
• 1.5 lbs carrots, peeled and cut into slices
• 1 large or 2 small tart apples, peeled cored, and diced

1. Heat the oil in a large heavy pot or dutch oven over medium-high heat. Add the onions and leeks and saute for about 5 min until the onion is translucent. Mix in the carrots and apple. Reduce the heat to medium-low, cover, and cook for 5 min, stirring often.

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• 4.5 cups (about 2 cans) chicken or vegetable broth

2. Add the broth and bring to a boil. Reduce the heat to low, cover, and simmer the soup for 30 min, until the carrots are very soft.

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3. Remove the pot from the heat, let cool, and puree in batches until smooth. Conversely if using an immersion blender, turn the heat off and use the immersion blender to puree the soup until smooth.

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• 2 Tbs apple cider vinegar
• 1/2 tsp white pepper, or to taste
• 1/2 tsp turmeric, for added color (optional)
• whipping cream to thin soup (optional)

4. Return the soup to the pan and heat to serving temperature. Mix in the apple cider vinegar, white pepper, and turmeric. If the soup is too thick add  the whipping cream until desired consistency is reached. You can also use broth here. Season to taste with salt and more white pepper to taste.

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• 3 – 5 Tbs chopped fresh mint or dried mint (garnish)

5. Serve garnished with the chopped or dried mint.