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Roasted Carrot and Apple Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x



4 cups vegetable broth

4 Rave® apples, chopped (more for garnish optional)

1 lb carrots, chopped

1 onion, diced

2 sprigs thyme minced

1 tbl ginger

1 tsp turmeric

salt and pepper

Coconut milk, optional for garnish


Preheat oven to 400 degrees F.

Peel and roughly chop Rave® apples and carrots.  Place on a baking sheet and drizzle with olive oil and add two or three sprigs of thyme.  Season with salt and pepper. Place in the oven and roast for 20 minutes.

A couple of minutes before the veggies come out of the oven, heat 2 tablespoons olive oil in a dutch oven or large stockpot on the stove over medium heat. Add onion and cook until translucent.  Add garlic and cook for 1 minute.

Add turmeric and ginger and cook until fragrant.  Add broth and carrots and Rave® apples and cover with a lid.  Let the soup come to a boil and reduce heat to simmer.  Cook for 20 minutes.

Blend soup with an immersion blender or blender with vent.

Ladle into soup bowls and garnish with coconut milk and more fresh thyme if desired.