Roasted Carrot-Apple Soup

Dig in!
a bowl of carrot soup with a dollop of yogurt
Prep Time: 
30 minutes
Number of Servings: 
Serves 4


  • 1 large onion, cut into 1-inch pieces
  • 1 lb large carrots, peeled, cut into 12-inch thick rounds
  • 1 Golden Delicious apple, peeled, cored, and cut into large pieces
  • 2 Tbsp olive oil
  • 2 12 cups low-sodium vegetable broth
  • 1 12 tsp cumin seeds
  • 1 tsp fresh lemon juice
  • 18 tsp ground allspice
  • Salt and freshly ground black pepper
  • 12 cups plain yogurt, stirred to loosen


  1. Preheat oven to 375°.
  2. Toss onion, carrots, and apple with oil. Spread mixture in a single layer and roast for 15 to 20 minutes, or until apples and onion begin to turn golden.
  3. Remove mixture from baking sheet and place in a large stockpot. Add broth and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
  4. Toast cumin seeds in a small, dry skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind seeds in a spice mill.
  5. Remove soup from heat. Puree in batches in a blender until smooth. Return to same stockpot. Whisk in lemon juice and allspice. Season with salt, pepper, and cumin to taste.
  6. Place yogurt in a small dish so guests can spoon some over soup.
Nutrition Info: 
190 Calories, 6 g Protein, 24 g Carbohydrates, 5 g Fiber, 9 g Total Fat (2 g sat, 6 g mono, 1 g poly), 167 mg Sodium, ★★★★★ Vitamin A, ★★ Manganese, Vitamin B6, C, Calcium, Copper, Phosphorus, Potassium


Christine Wansleben

Christine is the Owner/Culinary Director of Mise En Place, located in Richmond, VA. She graduated from the Institute of Culinary Education (formerly Peter Kump's NY Cooking School) in New York City, and has worked in such restaurants as Chanterelle and Eleven Madison Park.