This velvety soup hits all the fall notes—sweet roasted carrots, tart apple, and a hint of spice. Fullstar tools speed up the chopping so dinner’s on fast.
Ingredients
- 1 lb (450 g) carrots, peeled and chopped
- 1 medium apple (Honeycrisp or Gala), cored and chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 3 cups vegetable broth (plus more to thin)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Salt & pepper to taste
- Optional: 1/4 cup cream or coconut milk, toasted pumpkin seeds for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Use the Fullstar Chopper to quickly chop the carrots, apple, and onion; mince the garlic.
- Toss carrots, apple, and onion with olive oil, cinnamon, ginger, salt, and pepper on a sheet pan. Roast 20–25 minutes until tender and lightly caramelized.
- Transfer roasted mix to a pot. Add broth and bring to a simmer for 5 minutes.
- Blend with an immersion blender until smooth (or carefully in a countertop blender).
- Stir in cream or coconut milk if using. Adjust seasoning and thin with extra broth as desired.
- Serve warm and garnish with toasted pumpkin seeds.
Fullstar Hack
✨ Use the Fullstar Chopper for uniformly sized carrot and apple pieces so they roast evenly and blend ultra-smooth.
Storage & Meal Prep Tips
- Refrigerate up to 4 days or freeze up to 2 months.
- Reheat gently over low heat; thin with broth if needed.