Let’s Talk Soup (and My Slight Obsession with Roasting Things)
If you’ve ever had one of those days where you stare at your fridge, wondering how three carrots, a couple apples, and the last sprig of thyme will magically solve dinner, trust me—you’re in good company. The first time I made this Roasted Apple Carrot Soup with Thyme, I was honestly just trying to escape another bland carrot soup (no offence, carrots, but you know what you did in the 90s). Anyway, my brother once said this tasted like autumn in a bowl, which, considering he usually compares my cooking to 'canteen food,' was high praise. Seriously, one bowl and you’ll start dreaming of chunky sweaters, even if it’s July.
Why I Keep Coming Back to This (Even When I Run Out of Apples)
I make this when it’s chilly or I just need something that feels like a hug that doesn’t talk back. My family goes crazy for this because it’s sweet and a little herby—plus, it turns out vegan without even trying. Sometimes I throw in a potato because why not, and sometimes I forget to peel the apples and, honestly, nobody’s ever noticed. Oh, and if you’ve ever tried to puree soup in a too-small blender, well, I feel your pain (my kitchen ceiling still remembers 2021).
What Goes In (and What I’ve Swapped In A Pinch)
- 3-4 big carrots, peeled & chopped (or just scrubbed if you’re feeling lazy)
- 2 apples, cored and chopped (Granny Smith is nice for tang, but any apple works—my gran swore by golden delicious, for some reason)
- 1 onion, roughly chopped (red or yellow, whatever is hanging about)
- 3 garlic cloves, smashed (I use more if I’m feeling under the weather)
- 3-4 sprigs fresh thyme (or a generous pinch of dried; but fresh makes you feel fancy, right?)
- 3 cups veggie stock (chicken stock works if you’re not keeping this plant-based; I sometimes just use that bouillon cube that’s been lurking in my cupboard)
- 2 tablespoon olive oil (but sunflower oil has bailed me out more than once)
- Salt & pepper, to taste (don’t be shy—carrots like salt)
- Optional: a small potato for creaminess, a bit of ginger if you like a kick
How I Actually Make It (Plus, Where I Usually Mess Up)
- Preheat your oven to 400°F (200°C). Grab a baking tray—doesn’t have to be fancy.
- Toss carrots, apples, onion, and garlic with the olive oil, salt, pepper, and thyme (save a sprig for later if you’re into garnish). I usually just use my hands, but tongs work too. Spread everything out so it roasts, not steams.
- Roast for about 25-30 minutes, or until everything’s got some good caramelised edges—at this point, your kitchen will smell like you baked a pie and Thanksgiving dinner at the same time. Don’t panic if the apples go a bit mushy! That’s normal.
- Now, transfer the roasted stuff to a big ol’ pot. Scrape in all the oily, herby bits—trust me, that’s where the magic hides.
- Pour in your veggie stock. Bring it up to a simmer—not a crazy boil, just enough for a gentle bubble. Let it go for 10-15 minutes. This is where I usually sneak a taste and wonder if I added enough salt. (Pro tip: you probably didn’t. Add more.)
- Time to blend. If you’ve got a stick blender, go to town right in the pot. If you’re using a regular blender, let things cool a bit first so you don’t paint your walls orange. (Speaking from experience, sadly.) Blend until smooth—unless you like it rustic, then leave a few chunks. Taste and adjust seasoning. Add more stock if it’s too thick; there’s no badge for thickest soup.
- Ladle into bowls, swirl with a dash of cream or coconut milk if you want, sprinkle with thyme. Or just eat it straight away, hunched over the stove—no judgment.
Notes from Many, Many Attempts
- Actually, I find it works better if I roast things a touch longer—like, 35 mins—when I forget about it. Doesn’t hurt, as long as nothing’s burning.
- Don’t stress about exact apple types; the soup’s always good. Once I used a pear. It was...fine.
- I usually skip peeling the apples; you really can’t tell.
Variations I’ve Tried (and One That Was a Bit Rubbish, Honestly)
- A chunk of ginger chucked in with the roast veg. Good for when you need a health boost.
- Swapping sweet potato for half the carrots—makes it sweeter and thicker, pretty filling actually!
- One time I added cinnamon. Don’t. Unless you want carrot-apple pie soup.
- I’ve tossed in a handful of red lentils, but then you need more stock or it turns to baby food.
What You’ll Need (and What to Do If You Don’t Have It All)
- Baking tray (I once used a pizza pan. It worked, sort of.)
- Large saucepan or soup pot
- Blender or stick blender (but you can mash with a potato masher if you’re desperate—chunky, but still tasty!)
- Sharp knife and chopping board
How to Store It (Though It Rarely Lasts Long Enough)
Cools down? Chuck it in an airtight container. Fridge for up to 3 days, freezer for 2 months (if you’re the planning sort). Though honestly, in my house it never lasts more than a day! Sometimes I eat it cold, like a weird gazpacho, and it’s still nice.
How We Serve It (and the One Time My Dad Dunked a Donut in It)
Usually with a crusty bit of bread—sourdough if I’ve been to the posh bakery, or just toast if not. My partner swears by a swirl of coconut yogurt. Once, my dad put a donut in it (don’t ask). Sometimes we top with toasted seeds or a handful of herbs—if there’s anything green left in the fridge.
Stuff I Learned the Hard Way (Pro Tips, Sort Of)
- I once tried blending while the soup was still piping hot. Never again—the ceiling’s still not the same shade.
- Don’t rush the roasting. If you skip it and just boil, the soup is…fine, but not worth writing home about.
- Season as you go. It’s easier than fixing bland soup at the end.
- Don’t forget to check there’s enough liquid before blending. It’s easier to add more now than later (ask my smoke alarm).
What Everyone Asks Me (And What I Actually Say)
- Can I make this without a blender?
- Yep, just mash it up. It won’t be silky, but it’ll be hearty. Some days I even prefer it a bit lumpy—it’s got character.
- Does it freeze well?
- It does! Just give it a good stir when you reheat. Actually, I think it tastes better the next day, after all the flavors have had a bit of a chat overnight.
- Is this soup good for kids?
- My niece gobbles it, though she calls it ‘orange apple pudding.’ If your kids are fussy, maybe blend it extra smooth or call it something silly.
- Can I make it ahead?
- Totally, just store in the fridge. Sometimes I even roast the veg one day and finish the soup the next, if life gets chaotic.
- What’s the best apple to use?
- I like a mix, honestly. Use what you’ve got. If you want it tart, go for Granny Smith. If you’ve got a bag of bruised apples, that’s perfect—waste not, want not!
If you're after more cozy recipes, I always find inspiration on Smitten Kitchen—Deb's roasting tricks are gold. And for stock, the BBC Good Food vegetable stock guide helped me the first time I made my own (not that I do it often—life’s too short sometimes, right?).
So there you go. Roasted Apple Carrot Soup with Thyme—honestly, it’s never the same twice, but it’s always warming. If you try it, let me know how it turns out. Or if you end up with carrot on your ceiling, maybe just send moral support.
Ingredients
- 3 large carrots, peeled and chopped
- 2 medium apples, cored and chopped
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup coconut milk (optional, for creaminess)
Instructions
-
1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
2Toss the chopped carrots and apples with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
-
3Roast the carrots and apples in the oven for 25-30 minutes, until tender and slightly caramelized.
-
4In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
-
5Add the roasted carrots and apples to the pot. Pour in the vegetable broth and add the thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
-
6Use an immersion blender to puree the soup until smooth. Stir in coconut milk if using. Adjust seasoning to taste and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!