A simple yet luxurious puree of carrots onions, and apple with the option to use water instead of chicken broth makes this soup a great option for vegetarians.
Course: Appetizer, Side Dish, Soup
Cuisine: Californian, French
Keyword: easy peasy, gluten-free, Vegetarian
Author: Kirsten Getchell
heavy bottom pot or saucepan
immersion hand blender or regular blender
4tbspbutter or olive oil
2 cupschopped yellow or white onion1 large or 2 small onions
4-6sprigsfresh thyme1 set aside for garnish
2 1/4lbscarrots, peeled and slicedone large bunch/about 5 cups
1 small apple or pear, peeled and chopped
5 cups wateror chicken broth, if desired
Kosher salt and fresh ground pepperto taste
creme fraiche or plain Greek yogurtfor garnish
Melt the butter or heat the olive oil in a heavy bottom pot or saucepan over medium-low heat.
Add the onion and thyme, and cook until they are soft and translucent but not browned, about 10-15 minutes.
Add the chopped carrots and apple or pear, and cook another 10 minutes.
Add water or broth and simmer until everything is fork tender.
Turn off the burner and wait 5 minutes, then using an immersion blender, puree until smooth and velvety. (If using a regular blender, be sure to blend it in batches and use your hand to hold a towel on top of the blender to be safe, then return to the pot to stir.)
Taste and adjust seasonings with salt and pepper if needed.
Garnish with a dollop of creme fraiche or Greek yogurt and a fresh thyme leaves and a drizzle of olive oil and serve.
If the soup is too thick for your liking simply add more water or broth and adjust seasonings to taste. Any leftover soup may be stored in air tight containers or jars in the fridge for 3 days, or frozen for up to 2 months.
Copyright 2020 Kirsten Lara Getchell. All Rights Reserved.