This soup was born out of the desire for a piping hot meal on a rainy day* and the need to use up a pound and a half of baby carrots that had been sitting in the refrigerator for nearly two weeks.
I combined the carrots with other things from the refrigerator and pantry to create a thick, hearty and healthy fall-tasting soup—all while juggling two infants who refused to sleep for more than 30 minutes at a time. #momproblems
(Not exactly the most photogenic dish…)
Carrot Apple Pumpkin Soup
It’s fall in a bowl! The sweetness of carrots and apples—amplified by the roasting process—combines with the velvety smoothness of pumpkin puree. The soup gets a heated bite from ground ginger and curry powder to warm you up from the inside out.
4 teaspoons olive oil, divided
1 1/2 pounds carrots, roughly chopped
2-3 small apples, roughly chopped (about 2 cups)
Salt and pepper, to taste
1/2 teaspoon poultry seasoning
1/2 large Vidalia onion, chopped
2-3 cloves garlic, minced
4 cups chicken stock/broth
1 15-ounce can pumpkin puree
1 cup milk
2 cups apple juice
1/2 teaspoon ground ginger
1 teaspoon curry powder
Preheat the oven to 400 degrees. On a large baking sheet, coat the carrots and apples in 2 teaspoons of olive oil, sprinkle with poultry seasoning and salt and pepper, then roast for 45-50 minutes.
When the carrots and apples are almost done, in a large Dutch oven, heat the remaining 2 teaspoons of olive oil over medium-low heat. Sauté the onions and garlic until they are very soft and translucent. (Add a bit of salt to help sweat the onions.)
Add the roasted carrots and apples to the onions. Then add the chicken stock. Working over medium heat, scrape any brown bits off the bottom of the pot, then simmer the soup for about 25 minutes, until the veggies are very, very soft.
Add the pumpkin puree, milk, apple juice, ginger and curry powder. Stir, then puree with immersion blender (or transfer in batches to the food processor or regular blender).
Christopher and I both enjoyed the soup. It’s super healthy and comforting. The ginger and curry add just a little something, while the pumpkin puree makes it rich in texture and the apple makes it more complex in flavor.
I’ve tried a handful of carrot soup recipes, but I’ve never been satisfied with the texture. Previous incarnations of carrot soup always were heavy, not velvety, no matter the amount of liquid. (Although, I will confess I never made a carrot soup that called for half and half, cream or coconut milk, so maybe I am to blame.) But this version is just right.