This carrot soup recipe is creamy, slightly sweet and slightly spicy. Honey, caramelized onions and apples lend sweetness. Crushed red pepper flakes add heat. Serve this carrot soup with Italian bread and broccoli slaw for a satisfying lunch or light supper.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 lb. carrots, peeled and diced
- 2 apples, peeled and sliced (Rome Beauty, Jonathan or Golden Delicious)
- kosher salt and freshly-ground black pepper, to taste
- 2 quarts vegetable broth
- 2 large baking potatoes, peeled and cut into 1-inch chunks
- 1 Tbsp. honey
- 1/2 tsp. crushed red pepper flakes
Preparation:
- Heat olive oil and butter in a heavy saucepan or dutch oven over medium heat.
- Add onions and cook, stirring occasionally, until onions soften and start to turn golden, but not browned, about 15 minutes. Reduce heat if onions start to brown.
- Add celery, carrots and apples. Season with salt and pepper. Cook, stirring, 3-4 minutes.
- Add potatoes and vegetable broth. Bring to a boil over medium heat. Let the carrot soup boil until potatoes are fork-tender, 10-15 minutes.
- Use a Vitamix blender (compare prices) or an immersion blender (compare prices) to puree the carrot soup.
- Add honey and 1/4 tsp. of the crushed red pepper flakes. Stir well. Taste and add the remaining red pepper flakes, if desired. Taste and adjust seasonings.
