Carrot Apple Soup with Apricots

Fresh winter vegetables are few and far between, but carrots and apples keep well during the winter, so they’re readily  available for making soup. Dried apricots add a little zest to this fairly sweet soup.

I scrub the carrots under cold water with a scrub brush, but I don’t peel them. I usually buy organic apples, so I don’t peel them either. If yours aren’t organic, you should peel them to remove any pesticide residues. Most apples will work fine in this recipe, although I prefer Gala apples which are firm and fairly sweet.

Preparation is simple. Sauté the onions. Add the carrots, and simmer them in chicken broth.  Add apples, add apricots, then puree the soup.

Fresh apricots would taste divine in this soup, but they’re out of season in the U.S. in the winter. Plus I’d never waste fresh apricots in soup! I use packaged, dried apricots that I keep in my freezer. They darken in the freezer, but still taste sweet and tangy.

I season the soup with a dusting of dried thyme that adds a minor savory note to balance the sweetness. If the soup tastes at all bitter (carrots that have been in cold storage for a while can develop a bitter taste) you can stir in a cup of coconut milk and a few drops of stevia. The result will be a sweet, slightly savory, light and creamy soup.

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Carrot Apple Soup with Apricots

By Springhouse Turtle – Serves: 4-6

Prep Time: 30 minutes – Cooking Time: 30 minutes – Total Time: 1 hour

Carrots and apples make a hearty winter soup. Apricots add a tangy note. Coconut milk gives the soup a creamier texture.

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon olive oil
• 1 large red onion, chopped
• 1 pound carrots, scrubbed and roughly chopped
• 1 pound apples, cored and roughly chopped
• 4 cups chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme leaves
• 4 ounces dried apricots, slivered (mince extra for garnish)
• 1 cup canned coconut milk (optional)
• 1/8 teaspoon liquid stevia (optional)
• Dairy-free sour cream for garnish.

Instructions

1

Heat the oils over medium heat in a large saucepan with a lid.

2

Add the onion and sauté until it's translucent, about 4-5 minutes.

3

Stir in the carrots.

4

Add the chicken broth and seasonings, and bring to a boil.

5

Turn the heat down to a simmer, cover and cook 15-20 minutes or until the carrots are tender.

6

Stir in the apples.

7

Cover and simmer for 5-7 minutes or until the apples are soft.

8

Ladle a cup of soup into a bowl and set aside (optional, only if you want a little texture in your soup).

9

Puree the soup with a stick blender or transfer it to a blender to puree.

10

Transfer the soup back to the pan.

11

Add reserved cup of soup, coconut milk and stevia (if using) and heat, stirring, until warmed through.

12

Serve in bowls with a dollop of dairy-free sour cream and minced apricots in the center for garnish.

Springhouse Turtle Eats

Start the soup with chopped red onions. White onions are OK too, but I usually use red.

Add chopped carrots to the sautéed onions. I used multi-colored carrots here, which gives the soup a burnt sienna color.

Pour chicken broth over the carrots and onions, add seasonings, cover, and bring to a boil.

Simmer the carrots until they’re soft, add the apples, cover and cook a few more minutes.

I add slivered dried apricots before I puree the soup. If you prefer to add them afterwards, chop them into smaller pieces. Dried apricots that have been in the freezer turn dark, but they still taste fine — tart and sweet.

Pureeing the soup with a stick blender is faster and makes fewer dishes than using a regular blender.

The soup is ready to eat as is, or add coconut milk for a creamier texture.

Springhouse Turtle Eats