Apple Carrot Soup


Apple Carrot Soup
Carrots and apples are a winning pair in this simple, comforting soup packed with nutrition!
Prep Time 10 minutes
Cook Time 35 minutes
Course Soup, Veggie Side-Dish
Cuisine American
Servings 8
Calories 130 kcal


  • 2 tablespoons butter
  • 1 large onion
  • 3 medium Golden Delicious apples
  • 2 pounds carrots
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon peeled and grated fresh ginger
  • Fresh snipped chives for garnish


  • In 5-quart Dutch oven, melt margarine or butter over medium heat. Add onion and cook 12 minutes or until tender and golden, stirring occasionally.
  • Wash apples and carrots. Peel apples, cut each in half and remove core. Chop apples and carrots into 1-inch chunks.
  • Add apples, carrots, broth, sugar, salt, ginger and 2 cups water to onions in Dutch oven. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until carrots are very tender.
  • Remove Dutch oven from heat. Puree mixture in batches in food processer, blender or immersion blender until very smooth. Garnish with fresh chives.


Smart Shopping Tips
  • Whenever cooking with apples, choose firm, tart varieties such as Granny Smith, Honey Crisp, Jonagold, Fuji or Rome Beauty.
  • It is cheaper to buy apples in bags, but only if they will be eaten within a week or two.
  • Choose firm carrots free of cracks and discolorations.
Cooking & Serving Tips:
  • Store leftover soup, covered, in the refrigerator for up to three days.
  • For longer leftover storage, put the soup into smaller storage containers and freeze. You can take it out and reheat frozen soup when you don’t have time to cook.
  • Any ginger left over can be used in stir-fry recipes.
  • Low sodium chicken broth may be used if you don’t need a vegetarian soup.
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