Roasted Carrot-Apple Soup With Paprika Brown Butter {A Meatless Monday Recipe

Roasted Carrot-Apple Soup With Paprika Brown Butter {A Meatless Monday Recipe

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Somehow I stumbled upon a wonderful website called “An Edible Mosaic™” This site is a recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes, by Faith Gorsky. She focuses on real foods that sustain body and mind, brings people together, and make a house a home. I have only begun to discover some of Faith’s recipes. Today, I am sharing one of her recipes called “Roasted Carrot-Apple Soup {With Paprika Brown Butter}”.

ingredients to make recipe

When Faith shared this recipe, she went on and on about Brown Butter. I had never tried brown butter before this recipe. Now I see why she spoke of it so highly. Oh my goodness, it is good! I have to admit, it took me two tries to make the Paprika Brown Butter for this soup. Brown butter burns up quickly, so be careful!

This roasted carrot-apple soup is made with roasted carrots, onions, and apples blended until creamy and seasoned with garlic, fresh warm ginger, turmeric, cinnamon, and nutmeg and garnished with paprika brown butter and chives.

spices in plate

How To Make Roasted Carrot-Apple Soup With Paprika Brown Butter

Preheat oven to 400 degrees F.

Line a large baking sheet with aluminum foil. Place carrots, onions, and apples on a baking sheet and toss with olive oil. Sprinkle with salt and pepper. Spread out in an even layer and roast, until tender and starting to turn golden; about 30 minutes; stirring once halfway through. Once they are done remove the skins from the apple. They should peel right off.

Melt 1 tablespoon of the butter in a medium-sized soup pot over medium heat. Add the garlic, ginger, turmeric, cinnamon, nutmeg, and salt and pepper; cook 30 seconds, stirring constantly. Add the vegetable stock and roasted vegetables, and turn the heat off.

immersion blender blending soup in pot

Puree the soup using an immersion blender. If you do not have an immersion blender, you can puree in batches in a regular blender. Pour the soup back to the pot and bring to a simmer over medium heat. Taste. Add more seasonings if desired.

While the soup is coming to a simmer, heat the remaining 1 tablespoon butter and the paprika in a small saucepan over medium-low heat. Once melted, cook until the butter starts to smell nutty and turn golden, about 1 minute, whisking constantly.

Ladle the soup into bowls and serve topped with paprika brown butter, sour cream, and chives.

Roasted Carrot-Apple Soup

I made some mini cheddar cheese toasts to go along with the roasted carrot-apple soup and paprika brown butter. 

So what did it taste like, you ask? It tastes like Fall gives you a warm hug! David even loved this soup!

Roasted Carrot-Apple soup
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Roasted Carrot-Apple Soup With Paprika Brown Butter

Roasted Carrot-Apple Soup is made with roasted carrots, onions, and apples blended until creamy and seasoned with garlic and fresh warm spices. Delightful!
Course lunch, Main Course, Soup
Cuisine Meatless Monday, Vegetarian
Keyword apple, Brown Butter, carrot, Fall, soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 125kcal

Ingredients

  • 4 medium-large carrots chopped into 1-inch pieces
  • 1 medium-large onion chopped into large chunks
  • 1 medium-large apple sweet/tart (unpeeled) cored and quartered
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and fresh cracked black pepper to taste
  • 2 tablespoons unsalted butter divided
  • 2 large cloves garlic grated
  • 1 tablespoon fresh ginger grated
  • ½ teaspoon turmeric
  • teaspoon cinnamon
  • teaspoon nutmeg
  • 3 cups vegetable stock
  • ½ teaspoon ground sweet paprika
  • sour cream to taste, for garnish (optional)
  • fresh chives minced for garnish (optional)

Instructions

  • Preheat oven to 400 degrees F
  • Line a large baking sheet with aluminum foil. Place carrots, onions, and apples on a baking sheet and toss with olive oil. Sprinkle with salt and pepper. Spread out in an even layer and roast, until tender and starting to turn golden; about 30 minutes; stirring once halfway through. Once they are done remove the skins from the apple. They should peel right off.
  • Melt 1 tablespoon of the butter in a medium-sized soup pot over medium heat. Add the garlic, ginger, turmeric, cinnamon, nutmeg, and salt and pepper; cook 30 seconds, stirring constantly. Add the vegetable stock and roasted vegetables, and turn the heat off.
  • Puree the soup using an immersion blender. If you do not have an immersion blender, you can puree in batches in a regular blender. Pour the soup back to the pot and bring to a simmer over medium heat. Taste. Add more seasonings if desired.
  • While the soup is coming to a simmer, heat the remaining 1 tablespoon butter and the paprika in a small saucepan over medium-low heat. Once melted, cook until the butter starts to smell nutty and turn golden, about 1 minute, whisking constantly.
  • Ladle the soup into bowls and serve topped with paprika brown butter, sour cream, and chives.

Notes

Recipe adapted from An Edible Mosaic™

Nutrition

Calories: 125kcal | Carbohydrates: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 707mg | Sugar: 1g | Vitamin A: 840IU | Iron: 0.2mg
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