• 1 1/2 pounds carrots, peeled and chopped (about 8 large)
  • 3 tart apples (such as Granny Smith) or creamy apples (such as McIntosh), peeled and chopped (about 1 lb.)
  • 1 large yellow onion, chopped
  • 2 cups cream
  • 1 1/2 cups unsalted chicken cooking stock
  • 1 1/4 cups apple cider
  • 3 fresh thyme sprigs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Garnishes: sour cream, diced apples

Step 1

Bring all ingredients to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 50 to 60 minutes or until carrots are tender. Remove from heat, and cool 15 minutes.

Step 2

Remove thyme sprigs. Process soup, in batches, in a blender or food processor until smooth. (For a thinner soup, stir in more broth, 1 Tbsp. at a time.) Spoon into individual bowls, and serve immediately.

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