Roasted Carrot-Apple Soup

Adapted from


8 medium carrots, peeled, trimmed and roughly chopped
½ medium yellow onion, roughly chopped
1 apple, cored and roughly chopped
1 Tbsp. olive oil
2 cups vegetable broth
½ tsp. dried thyme
1/8 tsp. black pepper
¼ tsp. salt
¼ tsp. celery seed
Optional: ¼ tsp. ground ginger



1. Preheat oven to 425 F.

2. Place carrot, onion, and apple into a 9x13-inch baking dish, drizzle with olive oil, and toss.

3. Bake for 30-45 minutes (until all veggies are tender), stirring every 15 minutes.

4. Blend all ingredients together until completely smooth.

Soup improves after sitting in the fridge overnight.  Serving suggestion: top with a bit of sour cream.