Apple, carrot and sage soup

Apple, carrot and sage soup

Suggested material offered in store


« Good, easy and savory! » -Elena


1 kg carrots (if carrots are new do not peel) and cut into ½” rounds

3 Granny Smith apples unpeeled, cut into cubes

2 French shallots (red) or one red onion diced

12 sage leaves coarsely chopped

1 tsp. hot peppers in oil or 2 Bird’s Eye chili peppers (stem taken off)*

3 tbsp. olive oil


10 cups water or vegetable broth


Heat oil in a 7-liter pot and let French shallots or red onions sweat.

Add hot peppers, sage and brown the mixture for 4-5 minutes.

Add carrots, apples and let brown for another 4-5 minutes.

Add water or vegetable stock, bring to a boil then cook at medium heat for 45 minutes or until carrots become soft.

Combine all in a blender or use an immersion blender until soup is smooth.



Recipe by Cristina Faita

Yields 3 liters

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