A simple, but extremely delicious fall soup, that just happens to be vegan. With simple carrots, apples, and onion, it's the perfect blend of savory and sweet. Have a slice of bread or three with this to make it a full meal.
Bring a large pot with 8 cups water and 1 tablespoon of salt to a boil.
Once boiling, add in the chopped carrots and apple and let boil until tender, roughly 10-15 minutes.
In a pan, heat 4 tablespoons of olive oil over medium heat. Once hot add in the chopped onion.
Once the onion is translucent, add in the sprigs of rosemary and thyme. When the onion is beginning to caramelize around the edges, add in the minced garlic. Let cook for 1-2 minutes more until the garlic is very fragrant.
Next, remove the sprigs of herbs and set aside for a moment. Add the onion mixture to a high speed blender, along with 1cup of water from the carrot and apple pot. Add in a few leaves each of the rosemary and thyme from the sprigs to the blender as well.
Blend the mixture on high until completely smooth. Pour it out to a separate container and set aside. No need to wash the blender for the next step.
Next, fish out the carrots and apples from the pot with a handheld sieve and add them to the blender, along with 4 cups of the water from the pot. It’s great to reuse this water. Think of it as a carrot apple broth! Transfer any excess water to a separate container.
Blend the carrots, apple, and water on high until completely smooth. Transfer the mixture back to the large stockpot. Add in the onion mixture as well as 2 more cups of the reserved carrot apple broth.
Add in an additional 1 teaspoon of salt, but add more to taste if needed.
This soup is ready to serve and delicious, but the great thing is that you can add more flavor if you want it. Feel free to add a can of coconut milk to make it creamier, or hot sauce for some spice. Enjoy.