Carrot Apple Soup

Fruit soup, who knew? Carrot apple soup is warm, smooth, sweet, savory and comforting.

During the 70’s, when canned soup and T.V. dinners became the rage, my sweet Mother managed to avoid the trend and see to it that we ate real, home made food. She worked 40 hours a week with an hour commute yet it was still a priority to feed our family as though she was a stay at home Mom.  First thing you should know is that she had (and still has) the energy of 6 women.  She canned, froze, pickled and preserved anything she could get at the farmers market.  In the hay day of Twinkies and Spaghetti-o’s we had home made fruit leather, hand stuffed sausages and freshly made pasta.  My mothers boundless energy has kept her going with a passion for good food that she still serves in her restaurant at 71.

My kids have grown up with the same appreciation for good foods. That being said, they still love junk.  What teen doesn’t? I’m just trying to be sure they have a healthy balance of the good stuff. This week at the market I found these beautiful tri-colored carrots. Next to them on the rack were parsnips.  Oddly enough, I don’t think, with all my years of good foods, that I have ever intentionally eaten a parsnip. So into the cart it went.  With the days being so cold and dull I decided that soup sounded like a good use for these colorful veggies. As I was chopping everything, the parsnips had a fresh clean springy scent that brightened my kitchen.

Here’s how it all came together…

This is for my friend Joanne who when I told her about this said  “oh that sounds good, what recipe did you use?” “None” I replied, “I just threw it together and hoped for the best”  To this she wrinkled her nose and said sweetly, “oh ya, you’re one of those people”

So here you go Joanne…The recipe.  Let me know if your boys gobble it up.

1 large bunch of rainbow carrots and 1 bunch of orange carrots all cut into one inch chunks.

2 large parsnips

5 small apples cut in half

about 5 cloves of garlic

4-6 cups of chicken or veggie stock

good olive oil, Kosher salt and fresh pepper

1/2 tsp all spice

1/2 tsp cinnamon

Crème fraîche or sour cream to garnish

Place the first 4 ingredients on a baking sheet and toss with a drizzle of olive oil, all spice, cinnamon, Salt and Pepper. Roast uncovered in a 400° oven until fork tender and slightly caramelized on the edges. When vegetables get that slight burn the natural sugars intensify and taste great.

Once cooked, while still hot, I scraped everything into my blender.  Add the chicken stock that I warmed slightly.  Blend until everything is smooth and creamy.   We like our soup pretty thick but you can add more stock to get the consistency you enjoy.  I use a VitaMix blender which is pretty powerful so the  force actually further heats the soup.  You could also do this with a submersion blender.

Pour into soup bowls and garnish with a tsp of Crème fraîche or sour cream.


Enjoy! Leave me a note to let me know how yours turned out.



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