Carrot and Apple Soup With Sautéed Mushrooms

Fall is here and this flavourful soup takes full advantage of in-season apples and carrots

SOUP INGREDIENTS

• 1 1/2 lb heirloom carrots
• 3 large green apples
• 1 small yellow onion
• 2 garlic cloves
• 1/4 cup olive oil
• 1/2 tsp ground ginger
• 6 cups vegetable stock
• 2 thyme sprigs
• Sea salt and black pepper

MUSHROOMS

• 2 tbsp olive oil + more for drizzling
• 2 (each 12 oz) packages sliced mixed mushrooms (cremini, oyster, etc.)
• Sea salt

SOUP INSTRUCTIONS

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Peel and cut the carrots, apples and onion into approximately two-inch pieces. Coarsely chop the garlic.
3. Place the carrots, apple, onion and garlic on the prepared baking sheet. Add the oil and ginger and toss to coat. Bake until the carrots and onions soften and begin to caramelize, about 20 minutes.
4. Bring the stock and thyme to a boil in a large stockpot over medium-high heat. Once the stock is boiling, remove the thyme and add the roasted vegetables. Reduce the heat to medium-low and simmer, uncovered, until the carrots are soft, about 10 minutes.

MUSHROOMS

Heat the oil in a medium skillet set over medium-high heat. Add the mushrooms and stir to coat in the oil. Cook until the mushrooms are dark and crispy, about 5 minutes, then season to taste with salt.

TO FINISH

1. Remove the soup from the heat, let cool slightly, then transfer to a blender and purée until smooth. Season to taste with salt and pepper.
2. Serve with the sautéed mushrooms overtop along with a drizzle of oil.

Excerpted from Eatertainment: Recipes and Ideas for Effortless Entertaining by Sebastien Centner and Sheila Centner. Copyright © 2022 Sebastien Centner and Sheila Centner. Book design by Jennifer Griffiths. Photography by Bruce Gibson. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.