Carrot, Apple and Shallot Soup
Carrot, Apple and Shallot Soup

Soon the raking begins as leaves change into glorious colors and drop, covering our lawns! It's a chore but somehow rewarding at the same time to appreciate nature's cycles, like our lives.

Make a batch of this delicious fall soup to enjoy after your effort. It's comforting and loaded with seasonal ingredients like fresh carrots and apples, and contains no dairy.

Carrot, Apple and Shallot Soup


2 Tbsp extra-virgin olive oil

1.5 lbs carrots, peeled and chopped into 1/2-inch pieces (equal to 5 cups)

1 Tbsp chopped shallot

1 honeycrisp apple, peeled and chopped

5 cups reduced-sodium vegetable broth, plus more if needed

Sea salt and freshly ground pepper, to taste


Heat oil in a Dutch oven over medium heat, add carrots and shallot and sautè for 4 minutes, stirring frequently.

Add apple and broth, cover and simmer until carrots are tender, about 25-30 minutes.

Remove pan from heat and puree the soup in batches, transfer to a food processor or blender; cover and puree until very smooth.

If soup is too thick, add broth or water; blend. Return soup to pan set over low heat, lightly season with salt and pepper; simmer for 10-15 minutes or until heated through.

Store in refrigerator for 3-4 days or freeze for up to 3 months.