Baby Carrot Apple Soup

 

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.

 

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.

 

 

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.

 

 

For the original recipe click on Southern Living.

 

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