- 6
Ingredients
- 2 large carrots,chopped
- 1 medium sweet potato, peeled and diced
- Vegetable oil
- 1 tbsp butter
- 1 onion, chopped
- 1 tart apple, peeled and chopped
- 1 tsp dried sage
- 4 cups chicken broth
- 1 cup apple juice or cider
- Salt and black pepper to taste
- 1/2 cup whipping cream
Preparation
Step 1
Preheat oven to 450F. Place carrots and sweet potato on a rimmed baking sheet lined with parchment paper. Drizzle with oil, toss to coat well, then spread out in a single layer. Roast for 20 minutes, until starting to turn golden on the edges.
In a medium pot or Dutch oven, heat a drizzle of oil along with the butter over medium-high heat. When the foam subsides, add onion and saute for 5 minutes until soft. Add roasted carrots and sweet potato, scraping any flavorful browned bits from the pan. Add apple, sage, stock and apple juice. Bring to a simmer for 15 to 20 minutes or until everything is soft. Season with salt and pepper. Remove from heat and puree with an immersion blender right in the pot until smooth (or let cool slightly and puree soup in batches in a blender (or food processor, then return to the pot and reheat until steaming. Stir in whipping cream.