Roasted Carrot Apple Soup Recipe

Seasonal Soups

roasted carrot apple soup

Rich (but not too rich) and sweet (but not too sweet), this roasted carrot apple soup works any time of the year but is especially suited for autumn when apples are in season. It’s especially well-suited for kids as most will find the sweetness in this recipe very palatable.

This recipe could also teach kids a lot about preparing real food at home from real farms. Make a whole day of it! Take them apple picking, pick up some carrots at a farm stand, and make this together as a family.

Roasting the carrots first will add a deeper dimension of flavor. Simply peel and chop the carrots, toss them with some olive oil and then roast them at 400 degrees in the oven until they’re slightly browned and tender. After that, the rest of this roasted carrot apple soup comes together fairly quickly.

This recipe is also featured in my cookbook, Fearless Broths and Soups: Ditch the Boxes and Cans with 60 Simple Recipes for Real People on Real Budgets.

Similar to my Roasted Butternut Squash Soup recipe I did make a few minor changes to the recipe below compared to the book. In particular, I added some heavy cream and stirred in some sour cream as well. I’ve made them optional but they really upped the richness factor and in retrospect, I wish I had added them to the book recipe too!

roasted carrot apple soup

Roasted Carrot-Apple Soup

Course Appetizer, Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Author Craig Fear


  • 1 1/2 pounds carrots, peeled and chopped into about 1-inch pieces
  • 3 TBSPs olive oil
  • 2-3 TBSPs butter
  • 1 medium onion, diced
  • 4-5 cloves garlic, diced
  • 1 inch piece ginger, peeled and diced
  • 3 cups chicken broth
  • 2 sprigs fresh rosemary optional
  • 2-3 sprigs fresh thyme optional
  • 1 stick cinnamon
  • 1 generous pinch allspice powder
  • 1 whole apple, peeled, de-seeded, cored and chopped
  • 1 cup heavy cream optional but recommended
  • sea salt and pepper, to taste

Optional seasonings, to taste

  • 1-2 dollops sour cream
  • fresh parsley, thyme or cilantro
  • salt and pepper


  1. Pre-heat oven to 400 degrees Fahrenheit. In a large mixing bowl toss the carrots with the olive oil. Spread the carrots out on 1 or 2 rimmed baking sheets. Bake for about 30 minutes or until the carrots are cooked and slightly browned on a few sides. Turn the carrots one or two times during cooking to cook evenly on all sides. When finished cooking, remove from oven and set aside to cool for about 10 minutes.

  2. Melt butter in a medium-sized stockpot or dutch oven and add onions and ginger. Saute about 5-7 minutes until are softened and fragrant. Add garlic in the last few minutes.

  3. Add carrots, apple, chicken broth, herbs and spices. Turn heat to high and bring to a rolling boil. Turn heat down to a gentle simmer and cook for 15-20 minutes to meld flavors.

  4. Remove the cinnamon stick and herb sprigs.

  5. Use a handheld immersion blender and blend until creamy and smooth. If it's too thick, add a little more chicken broth.

  6. Add optional heavy cream and stir well. Salt and pepper, to taste. Adjust consistency and creaminess by adding more broth or heavy cream, if desired.

  7. Ladle into individual bowls and let each person add any combination of the optional seasonings to their individual taste.

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Roasted Carrot Apple Soup Recipe

About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.