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Carrot Apple Soup

 2 Apples (about ½ lb), medium
 1 Celery stalk
 1 sprig Thyme, fresh
 1 tbsp Thyme, fresh
 1 Yellow Onion, medium
 4 cups chicken bone or vegetable broth
 ½ tsp Black pepper, cracked
 ½ tsp Sea salt
 2 tbsp Avocado or olive oil
 4 tsp Olive oil, extra virgin
 2 tbsp Pecans
 1 lb Carrots (peeled and sliced into 1”coins)
1

Cover carrots with Olive oil, place on a baking sheet and roast. Cut onion, put in pot, cover and sweat, add chopped celery and apples. Add roasted carrots, chicken stock, salt, pepper and fresh sprig Thyme and simmer for 15 minutes. Remove the sprig and blend it. Top with Pecans