Roasted Carrot & Apple Soup

My life would be nothing without soup. I mean, it’s basically the perfect food. It smells amazing, usually only takes one pot to make, can be easily frozen for future meals, and is freaking delicious. What more could you possibly ask for?

The other day I had a giant bag of carrots in my fridge that I bought because they were on sale, then promptly forgot about. The poor things were starting to look a little droopy and sad, so I decided to help them save face by turning them into delicious, creamy, soul soothing soup. Bam!

So delicious. So easy. Get your ladles out and try this, I promise you won’t regret it!

Roasted Carrot & Apple Soup

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What you need:

  • Carrots. Lots of them. I believe I used ¾ of a two pound bag

  • Garlic. I used two full heads.

  • One large onion

  • One large apple, chopped. Like, a sweet one. I don’t remember what kind I used. It was red. Figure it out!

  • Olive oil

  • Brown sugar

  • One can of coconut milk

  • One carton of veggie broth

  • A blender

What you do:

  1. Peel carrots and onion, then chop roughly and spread over a couple of baking pans. Coat those bad boys with a bit of olive oil, then sprinkle the whole mess with some brown sugar, salt and pepper. Bake in 350° oven until carrots are soft (about an hour). Roast that garlic while you’re at it.

  2. When the veggies are done toss ‘em in a pot with your carton of broth and the apple. Cover, bring to a boil over medium heat, then simmer for about 20 minutes.

  3. Add can of coconut milk and shake in some garam masala to taste. Or whatever spices you want, really. Soup is pretty hard to screw up, guys!

  4. Blend with an immersion blender (or if you are like me and have yet to invest in one, blend in regular blender, but be smart about it and don’t burn yo’self).

  5. Nom.