Baking with Olivia and Caroline

I made this soup one chilly Sunday afternoon after stopping at an apple farm stand just outside of Hudson, NY. I wasn’t quite sure what to expect of the place, since it clearly wasn’t apple season; it was the dead of winter! I was shocked when I stepped inside. The place was packed – not only with apples, but with people, eagerly buying all sorts of different varieties of apples. I purchased two large bags of yummy, crisp apples and some local honey. 

When I got home, I was craving soup. I wanted something comforting, healthy, and practical, something that would be perfect for weekday work lunches. I already had a huge bag of organic carrots in my fridge and the beautiful, crisp apples that I had just brought home, so a lightbulb went off and I began slicing and dicing!

Exceeding expectations

I was fairly certain my partner wouldn’t be into carrot and apple soup, since he can be pretty picky when it comes to soup. However, my expectations, and his, were exceeded! 

I didn’t even get one weekday’s worth out of this batch. My partner absolutely loved it. He had two bowls in one sitting, then stood by the stove eating it hot, straight out of the pot, spoonful by spoonful. “I don’t even really like soup all that much, but man oh man, do I love this stuff!” 

At one point, he actually begged me to stop him, which I did. I was thrilled that he loved it so much, especially when he insisted I had to turn it into a sharable recipe. But I’ll admit, I was a little miffed that what I thought would last nearly a week barely made it through one day! Though I did get to make it and enjoy it again in order to perfect the recipe for all you lovely readers!

This soup is incredibly creamy without containing any cream at all. It pairs beautifully with a simple side salad, and a big hunk of your favorite bread for dipping. Or let it shine all on its own! 

Ingredients

2 lbs carrots, peeled and cut into bite-size chunks

2 apples, peeled, cored, and quartered

3 Tbsps olive oil, divided

½ tsp salt

½ medium yellow onion, finely chopped

2 cloves garlic, minced

½ tsp coriander

¼ tsp cumin

6 cups vegetable stock (I used Better Than Bouillon)

2 Tbsps butter

Freshly ground black pepper, to taste

Optional garnishes

Coconut milk

Croutons

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Toss the carrots and apples with 2 Tbsps olive oil and ½ tsp salt, making sure everything is well coated. 
• Roast for 30-45 minutes, stirring once halfway through, until the carrots are tender and nicely caramelized.
• While the carrots and apples roast, heat the remaining 1 Tbsp olive oil in a Dutch oven over medium heat.
• Add the onion and sauté for 7–9 minutes, until soft and translucent (do not brown). Stir in the garlic, coriander, and cumin. Cook for about 30 seconds, just until fragrant.
• Add the vegetable stock. Once the roasted carrots and apples are ready, add them to the pot.
• Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes to let the flavors meld.
• Carefully blend the soup until very smooth with an immersion blender or blend it in batches with a blender. Return the soup to the pot.
• Stir in the butter until fully incorporated. Season with freshly ground pepper to taste.
• If the soup is too thick, thin with additional stock or water as needed.
• Serve warm, garnished with a swirl of coconut milk and croutons if desired.
• Additional info: Soup is vegan without that final addition of butter! 

As always, enjoy! •

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.