Retro Carrot Apple Soup

Retro Carrot Apple Soup is so delicious and a spring treat. When the spring carrots are being harvested from the garden and the carrots are tender it is a perfect time to make this recipe. Carrot Soup originated in Crecy, France a town near Paris, which explains why I love it so much it's French. The Apple which many folks add to the soup really comes to me from my Grandmother. She would always add the tart apples to the soup and it was delicious. This is a very simple soup and does not take that long to make, but it is certainly worth any wait at all. There is nothing better on a chilly Spring day than a hot bowl of Retro Carrot Apple Soup.

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How To Make Retro Carrot Apple Soup

We will start this recipe with 

chopped fresh carrots, apples, and onions.

All of these chopped fresh fruit and vegetables go into a large heavy soup pot.

After stirring all the ingredients well, then add the liquid and herbs and stir again.

Cook the mixture on medium low heat until tender.

Using a slotted ladle, ladle the cooked fruit and vegetables into a blender or

 food processor and puree the mixture. 

Carefully add the puree back into the cooking liquid in the soup pot.

When you have replaced all the puree

 back into the soup pot, 

then mix the puree with the liquid really well.

Recipe

Yield: 8

Author: Miz Helen's Kitchen

Retro Carrot Apple Soup

A delicate French soup with fresh spring herbs, fruit and vegetables. A garden to table recipe.

Ingredients

• 10 medium to large carrots, peeled and chopped
• 2 yellow onions, chopped
• 3 Gayla Apples, chopped and cored, do not peel
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 2 cups half and half
• 1-1/2 cups apple cider or apple juice
• 4 fresh sprigs of thyme plus more for garnish
• Garnish: sour cream, fresh diced apples, fresh thyme leaves. Drizzle honey on top before serving if desired.

Instructions

1. Place the carrots, onions and apples into a heavy soup pot. Salt and pepper the mix and stir well.
2. Pour in the half and half, chicken broth, and apple cider or juice, then stir well. Last place the thyme sprigs on top of the mix.
3. Cook the soup over medium heat until it is hot, then reduce the heat to low. Cook on low for 60 minutes, or until the carrots are tender, stirring occasionally.
4. Remove the thyme sprigs and then ladle the fruit and vegetables into a blender or food processor and puree. Place the puree back into the soup pot with the cooking liquid and mix well.
5. Ladle into individual bowls and garnish with sour cream, diced apples, fresh thyme leaves and a drizzle of honey. Serve hot.

Created using The Recipes Generator

We will garnish with Sour Cream, 

finely chopped apple and fresh thyme.

Adding a final drizzle of honey, 

oh my goodness it is amazing!

This is one of our delicious fresh garden to table recipes that we just love. Thanks so much for stopping by to spend some time with us today, we always look forward to your visits. Have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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