Carrot-Apple Soup

Roasted Carrot-Apple Soup

This recipe from Blendtec is absolutely delicious, quick and easy to make!

I substituted 1 clove of garlic that I had on hand for the onion and instead of the vegetable broth, used 2 cups of water with a yeast free veggie cube. And subbed 1 Tbsp of fresh thyme from the garden. Yum.

Roasted Carrot-Apple Soup

Carrot_Soup_Main_620X320A tasty way to use produce of the season and get a hearty meal at the same time.


6 med carrots, peeled, trimmed and roughly chopped

12 med yellow onion, roughly chopped

1  apple, peeled, quartered, cored and roughly chopped

1   tbsp olive oil

2 cups vegetable broth

1 tsp dried thyme

14  tsp ground black pepper

14  tsp kosher or sea salt

14   tsp celery seed



  1. Preheat oven to 425ᵒF.
  2. Place carrot, onion and apple pieces in a 9×13-inch dish and drizzle olive oil over produce.
  3. Bake for 30 minutes, stirring halfway.
  4. Add all ingredients to jar and secure lid.
  5. Select “Soups” or blend on High for 90-180 seconds, blending longer for hotter temperatures. Serve.


  • Servings 3.0
  • Sodium 900 mg
  • Serving Size 1 cup
  • Carbohydrates 24.5 g
  • Calories 140
  • Fiber 5.5 g
  • Fat 5 g
  • Sugar 14.5 g
  • Saturated Fat 0.5 g
  • Protein 1.5 g
  • Cholesterol 0 mg


For a soup with some heat, add ¼ tsp ground ginger.