Roasted Carrot and Apple Soup

Recipe Courtesy of St. Supéry Estate Chef


3 granny smith apples, peeled, cored, and cut into chunks
3 large carrots, peeled and cut into chunks
1 small white onion, thinly sliced
2 tsp freshly grated ginger
6 Tbsp butter, divided
½ cup dry white wine
Juice of half a lemon
Juice of half an orange
2 tsp curry powder
2 tsp garam masala
1 tsp coriander
Salt to taste
Pinch of cayenne if desired
4 cups chicken or vegetable stock
½ cup coconut


Preheat oven to 350°.  Toss apples and carrots in a little olive oil and salt and roast until beginning to brown and soften, about 20 minutes. Meanwhile, in a stock pot, melt 3 Tbsp butter over medium heat and sauté onions and ginger until they begin to caramelize, about 10 minutes.  Add citrus juices and wine and reduce until almost dry, about 5 minutes, then add curry, garam masala, coriander, salt and cayenne. Add stock, carrots and apples, and simmer for 30-40 minutes. Cool for about 20 minutes, then, working in batches, puree in a blender until very smooth. Return to pot and whisk in coconut milk and remaining butter. Adjust seasoning as desired and add more stock or coconut milk to adjust texture.

Wine Pairing: Napa Valley Estate Oak Free Chardonnay

Serves As

Appetizer, Entree

A great wine to celebrate

New Year’s Day, Father’s Day, Dinner Party, World Vegetarian Day, Thanksgiving, Christmas, Hanukkah

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