- 1 1/2 pounds carrots, peeled and chopped
- 3 granny smith apples or mcintosh apples, peeled and chopped
- 1 large yellow onion, chopped
- 2 cups cream
- 1 1/2 cups chicken stock
- 1 1/4 cups apple cider
- 3 fresh thyme sprigs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Garnishes – sour cream and diced apples
- Bring all ingredients to a boil in a Dutch Oven over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 50-60 minutes or until carrots are tender. Remove from heat and cool 15 minutes.
- Remove thyme sprigs. Process in batches in food processor or blender. For a thinner soup, add more broth a tablespoon at a time. Spoon into bowls and serve immediately. Garnish with sour cream and diced apples.
I use my blender for this. A lot of soup recipes say to leave the pour spout open to vent the heat and cover with a damp towel, but I end up making a mess this way. I just keep it closed and use the smoothie option on my blender and it seems to do just fine.
Also, if you don’t want to use sour cream you can use plain greek yogurt instead. If you want it smoother add a little water to it and mix.
Greek yogurt is also good for dogs so they always get a little dallop when I am using it. Apple and carrot are also great for doggos. Onion, not so much, but a tiny amount is not going to hurt, so Kano gets to lick the bottom of my bowl when I’m done. 🙂
I got this recipe from a Southern Living magazine that was all about fall recipes. The rest of the fall recipes I will post next year.