Roasted carrot & apple soup

Roasted carrots blended with apple, onion and stock.

Before you start

Serves about 4. Check all ingredient labels for allergens. Cooking times are approximate; use the doneness checks below.

Ingredients

• 600 g carrots, chopped
• 2 apples, cored and chopped
• 1 onion, chopped
• 2 tablespoons oil
• 800 ml vegetable stock
• ½ teaspoon thyme
• Black pepper
• 1 tablespoon lemon juice, optional

Method

1. Heat oven to 200°C/400°F. Toss carrot and onion with oil and thyme and roast for 25 minutes.
2. Add apples and roast until all pieces are tender, checking after another 15 minutes.
3. Transfer to a saucepan with stock and simmer for 5 minutes.
4. Blend carefully until smooth, then adjust thickness with water. Add pepper and optional lemon juice, and heat through.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Independent practical guidance