This carrot and apple soup with fresh sage is everything you want in a fall recipe: smooth, comforting, and brimming with flavor. The sweetness of apples balances the earthy carrots, while fresh sage and a dash of cinnamon add depth and warmth. Finished with a squeeze of citrus and topped with crunchy pumpkin seeds, this vegan and gluten-free soup is the perfect cozy dish to serve on a crisp autumn day.

Carrot and Apple Soup With Fresh Sage (Vegan and Gluten-Free)
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Ingredients
- 1 onion chopped
- 1 lb. carrots peeled and sliced
- 1 medium apple peeled, cored and sliced
- 1/4 cup roasted cashews
- 1/2 tsp. fresh ginger grated
- 1/8 tsp. ground cinnamon
- 2 –3 fresh sage leaves plus extra for garnish
- 1/2 tsp. salt
- 3 cups water
- 2 Tbsp. olive oil
- 1-1/2. Tbsp. lime juice
- Pumpkin seeds for garnish
Instructions
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Heat olive oil in medium pot over medium heat. Add onion and sauté until translucent.
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Add fresh sage, grated ginger and cinnamon. Stir briefly.
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Add carrots and apple. Cook for 1-2 minutes.
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Pour in water, add cashews and salt. Bring to boil, then reduce heat and simmer until carrots are tender, for about 20 minutes.
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Blend with immersion blender until smooth and creamy.
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Add lime or lemon juice to taste, adjust seasoning and garnish with pumpkin seeds and fresh sage leaves.
Notes
Nutrition
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The post Carrot and Apple Soup With Fresh Sage (Vegan and Gluten-Free) first appeared on The Upside by Vitacost.com.