Great fall-time soup. I never would have though of roasting apples, but I really liked it! Also the browned butter with paprika is genius. Adds such a complex flavor with so little effort.
Roasted Apple and Carrot Soup
from An Edible Mosaic
1 lb. carrots, scrubbed, ends trimmed, and chopped into 1" long pieces
1 medium-large onion, peeled and chopped into large chunks
1 medium-large apple, cored and quartered
2 Tbs. olive oil
1/4 tsp. salt + more (to taste)
1/4 tsp. black pepper, divided
2 Tbs. butter, divided
2 (large) cloves garlic, minced
1 Tbs. ginger, grated
1/2 tsp. turmeric
1/8 tsp. cinnamon
1/8 tsp. nutmeg
3 cups vegetable broth
1/2 tsp. paprika
Optional: sour cream or chives to garnish
1. Pre-heat oven to 400F.
2. Line a cookie sheet (if desired). Toss carrots, onion, apple, olive oil, salt, and half the black pepper together and place on baking sheet in an even layer. Roast veggies in the oven until tender and partially golden (~30 mins), stirring half way through.
3. Melt 1 Tbs. butter in a medium-sized soup pot over medium-heat. Add garlic, ginger, turmeric, cinnamon, nutmeg, and other half of black pepper and cook for 30 seconds, stirring constantly. Add stock and roasted veggies and turn off heat.
4. Puree soup with an immersion blender, or a regular blender. Transfer back to pot and bring to a simmer over medium heat. Salt to taste.
5. In a butter-melting pan, add remaining 1 Tbs. butter and paprika, and whisk until butter is browned (until it smells nutty and brown bits appear).