Description
A warm and comforting carrot apple soup with gentle spices and a hint of sweetness from applesauce. Optional sautéed sausage adds a hearty and savory finish.
Ingredients
- 2 lbs (900g) carrots
- 1/2 cup unsweetened applesauce
- 3 large garlic cloves, chopped
- 1 small jalapeño, chopped
- 3 tablespoons olive oil
- 6 1/2 cups broth (chicken or vegetable)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons fine Himalayan salt
- 5 sausages (chicken or beef), sliced (optional)
Instructions
- Cut the carrots in half or thirds depending on their size.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped garlic and jalapeño and sauté for about 2 minutes.
- Add the carrots and sauté for another 5 minutes, stirring occasionally.
- Add cumin, turmeric, and salt and cook for 1 minute to release the spices’ aroma.
- Pour in the broth and stir in the applesauce. Cover with a lid and simmer over medium heat for 30–40 minutes, or until the carrots are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture in batches to a blender and blend until smooth, then return to the pot.
- Optional: In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add sliced sausage and cook until browned. Stir the cooked sausage into the soup before serving.
Notes
- Use vegetable broth to keep the soup meat-free if skipping the sausage.
- If using a countertop blender, blend the soup in batches and allow steam to escape to avoid pressure buildup.
- Adjust the jalapeño quantity for more or less heat.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg
