Thinking about moms and babies today, I had a nostalgic moment smiling at what my mother use to say to me, “Eat your carrots, they’ll make you pretty!” My mom had the best ways of tricking me into eating. It’s a wonder I didn’t turn orange!
Soup is my comfort food. Dress it up or keep it casual, first course or entrée, summer or winter, I love soup!
I’m so excited to be linking up for a surprise baby shower for Cheryl of 40 Aprons, hosted by Simply Whisked and Culinary Couture. I’ll be mingling among the other guest which is more than a little intimidating.
Heavenly Home Cooking Bakerita Flavor the Moments Jessica in the Kitchen Vanilla And Bean Broma Bakery
The inspiration for the soup recipe came from the Southern Living Magazine, September 2014, issue. I’m alway tweaking recipes for one reason or another. Sometimes it’s because I’m a picky eater, watching calories or maybe I don’t have the exact ingredients on hand.
This is my version, of Southern Living Magazine’s Carrot-Apple Soup, which I have renamed Baby Carrot Apple Soup for today’s party.
Baby Carrot Apple Soup
- 1 1/2 lb. baby carrots, washed and chopped*
- 2 large Granny Smith apples, peeled and chopped*
- 1 large yellow onion, chopped
- 1 Knorr tub of reduced sodium homestyle chicken stock*
- 1 1/2 cups water*
- 1 cup heavy cream*
- 1 cup half-n-half*
- 1 1/4 cups apple juice*
- 3 fresh thyme springs
- 1 tsp. kosher salt
- 1/2 tsp. white pepper*
Garnish with roasted pumpkin seeds*
*Ingredients that were tweaked from the original recipe.
Combining all ingredients to make Baby Carrot Apple Soup
Combine all ingredients in a Dutch oven and bring to a boil over medium-high heat. Reduce to low and simmer, stirring often for about an hour or until the carrots are tender. As suggested in Southern Living, cooking the ingredients this way, “preserves the bright color and flavor of the carrots and results in a brighter, more refreshing soup”. It can’t get much easier than this, cooking everything at one time in the Dutch oven.
Once the carrots are tender, remove the soup from heat. I like using an immersion blender. It is so easy to process the soup right in the Dutch oven. Once the soup is a smooth consistency, ladle into your favorite bowl, garnish with roasted pumpkin seeds and serve.
Baby Carrot Apple Soup
I highly recommend using the Knorr reduced sodium chicken broth. I think it has a richer, more in-depth flavor than other broths I have tried.
Baby Carrot Apple Soup
For the original recipe click on Southern Living.
Baby Carrot Apple Soup
Enjoy all the wonderful recipes selected for Cheryl’s Baby Shower!
Linking up with: Culinary Couture Simply Whisked Heavenly Home Cooking Bakerita Flavor the Moments Jessica in the Kitchen Vanilla And Bean Broma Bakery
Michelle || Thistle Key Lane
Baby carrot soup, ha! I love it! Thank you for being part of our surprise virtual shower 🙂 It really was such a surprise and I have to say my prego hormones definitely took the reins when I saw the amazing recipes everyone created! I love love love the pumpkin seed swirl, too – so elegant! Thank you again for participating, I was so touched by such a lovely surprise!
I’m so happy for you and love your blog. You will be a very busy family soon but I hope you will take time to post pics of Leo and maybe his room too! Had to put the pumpkin seed in there, that’s what my mom called my daughter when she was born. 🙂
Ha! That’s hysterical. Pumpkin seed?! I have a feeling I’ll be calling him “lumpy” even when he comes out.. I got into a bad habit because it seems like he’s always lumping around in there, whatever that even means, and I forget to actually call him Leo! 😀
This looks so amazing!! What a delicious sounding soup.
Thank you Rachel!! My husband was very skeptical! He had a taste, then asked for a big bowl!! LOL
It’s a miracle my kids didn’t turn orange, too — I fed them many carrots! haha This soup sounds delicious with the apple, and it’s so perfect for fall!
Thank you Marcie! I can’t wait to make it again!
Ha! My mama used to say it would help with my eyesight, too bad I still ended up with glasses! Will definitely be making this this Fall though!
Haha my mom also said, I would look like Cinderella if I ate all my squash! Turns out I love squash but the Cinderella thing…not so much!
This looks wonderful! I love carrots! Can’t get enough of them. With fall right around the corner, this will be just perfect!
Thank you! I think the soup would go great with the Panini Bites!!
LOL – a wonder you didn’t turn orange! Your Ma knew what she was talking about for sure! This soup looks so comforting and luxurious! I adore carrot soup, but have never tried adding apple. The thyme made me smile… I’m a huge fan of it! 😀 Thank you for this Michelle!
Hi Traci! Granny Smith apples are the best in this recipe! Huge fan of thyme too! 😉
Love how pretty this soup is! The colour just screams yum!
Love the colour of this soup, and carrot and apple together!