• Janet Perry RHN, CSNC

Roasted Carrot and Apple Soup


Roasted Carrot and Apple Soup

Serves 2


This delicious soup recipe is loaded with vitamins, minerals, fibre and flavour! If you are following a Metabolic Balance plan, you can adjust the carrot, apple, and onion measurements to fit your program


  • 4 Large Carrots, peeled and chopped

  • 2 Organic Medium Sized Tart Apples*, skin on, cored and chopped

  • ½ Red Onion, diced

  • 4 Cloves Garlic, peeled

  • ½ Tsp. Fresh Ginger, grated

  • ¼ Tsp. Ground Cumin

  • ¼ Tsp. Chili Powder

  • ¼ Tsp. Paprika

  • 1 Tbsp. Olive Oil

  • 3 Cups of Water

  • Pinch of Sea Salt

  • Freshly Ground Black Pepper – to taste

  • Fresh Parsley - optional

  1. Preheat oven to 400°.

  2. Place carrots, apple, onion and garlic in a shallow roasting pan, drizzle with olive oil. Sprinkle with ginger, cumin, chili, and paprika; stir to coat.

  3. Bake for 40 minutes, or until everything is nicely browned.

  4. Allow to cool slightly, then transfer in batches to a blender, add water and purée.

  5. Reheat in a pot on the stove over medium heat, stirring often for about 5 minutes.

  6. Divide between two soup bowls, season with a little salt and pepper, garnish with some fresh parsley and enjoy warm.

*choose older, less sweet apple varieties such as Gala, Red Delicious, McIntosh


Recent Posts