Silky Carrot Apple Soup Recipe

Nothing warms you up like homemade soup on a cold day. Ksenia Prints' silky carrot apple soup from At the Immigrant's Table combines sweet root vegetables, juicy fall fruit, and perfect seasonings for a delicious meal.

1 tablespoon vegetable oil 1 leek, sliced 2 celery stems, sliced 1-inch piece fresh ginger 8 carrots, peeled and chopped 3 apples, chopped 6 sprigs fresh thyme, plus more for garnish 1 teaspoon dried sage 1 quart stock Salt and pepper, to taste



When the temperature is set to medium, add oil to a large pot. Combine the celery and leeks in a mixing bowl. 

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After grating the ginger, sauté it for a period of five minutes. Incorporate the carrots, apples, dried sage, and thyme leaves into the mixture.

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Following the addition of the stock, cover the pot, bring it to a boil, and then let it simmer for half an hour. 

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Take off the cover and allow it to cool for half an hour. Perform a smooth blending of the soup. 

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Salt and pepper should be added, and any other seasonings should be adjusted to taste.

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In addition to that, the remaining components of the soup will be assembled in the same manner as described in the standard recipe.

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Should you so desire, before serving, garnish with additional fresh thyme, sour cream, and croutons.

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