The south may be scorching until Christmas, but that doesn't mean I can't enjoy seasonal favorites like this easy carrot apple soup, which is blended with delicious rainbow carrots, sweet gala apples, and savory herbs. Completely vegan, gluten-free, and nut-free, this soup is perfect for food allergies + clean eating.
4gala applespeeled, cores removed, and cut into chunks (you could also use tart apples, such as granny smith if you prefer)
1large red oniondiced
1cupapple cider OR unfiltered apple juice(NOT apple cider vinegar!)
salt and pepper to taste
Add carrots, apples, onions, garlic, broth, apple cider, and thyme to a large soup pot and bring to a boil. Turn heat down to a simmer, and cook for about 30 minutes, until carrots are fork tender and the apples are softened.
Transfer half of the soup (or all if you prefer) to a blender and process until smooth (or use an immersion blender). Pour back into soup pot. Add rosemary, salt, and pepper. Simmer for about 5 more minutes. Remove from heat. Serve with warm crusty bread and dairy-free butter.