Friday, 9 October 2015

Roasted Carrot, Apple Soup

Apples are now abundant in our area both wild and domestic so we can only assume that the culinary desire to include apples in a hot soup comes from driving past so many apple trees.

In today's soup recipe we have roasted carrots, potato, shallots and garlic to deepen the taste of the soup. The garlic and shallots were brushed with olive oil while carrots were brushed with a mixture of all of olive oil and maple syrup.

  • 1/4 cup of maple syrup
  • 1/8 of a cup of olive oil
  • 3 pounds of carrots peeled and cut into large chunks
  • 2 shallots
  • 2 whole garlic bulbs with the tops come out to expose the garlic
  • 1 large potato
  • 5 cups vegetable broth
  • 3 sticks of celery chopped
  • 2 Granny Smith apples corded and chopped into large pieces
  • To bay leaves (these are removed before you purée the soup)
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons fresh ground ginger

  1. Preheat the oven to 400°F
  2. Prepare the carrots, shallots, potato, and garlic place on a covered baking sheet
  3. Brush the potato, shallots and garlic with olive oil and the carrots with olive oil and the maple syrup Note: the remaining maple syrup is added to the soup
  4. Place the vegetables in a 400°F oven for 40 minutes.
  5. In the soup pot add the vegetable broth, bay leaves, celery and apple let this simmer while the vegetables are roasting
  6. When the vegetables are done roasting remove the bay leaves from the broth
  7. Remove the roasted garlic for the paper outer layer and carefully place this and the other roasted vegetables in the hot soup pot 
  8. Add the nutmeg, cinnamon, ginger, and remaining maple syrup
  9. Simmer for another 10 minutes
  10. Carefully blend the vegetables in the broth creating a smooth thick soup
  11. Salt and pepper to taste
  12. Enjoy

From Our Table to Yours

Grandma Snyder

©2013-2015 twosnydergirls
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