Best 3 Fall Carrot Soup With Apple Chicken Sausage Recipes
Indulge in the flavors of fall with our delectable Carrot Soup with Apple and Chicken Sausage recipe. This hearty and wholesome soup is a symphony of autumnal flavors that will warm your soul on a crisp evening. Savor the natural sweetness of carrots and apples, balanced by savory chicken sausage and aromatic herbs.
This recipe collection offers three variations to suit your dietary preferences and culinary creativity:
* **Classic Carrot Soup with Apple and Chicken Sausage:** Experience the traditional flavors of this classic soup, featuring tender carrots, crisp apples, and succulent chicken sausage.
* **Roasted Carrot Soup with Apple and Chicken Sausage:** Elevate the flavors of the classic soup by roasting the carrots and apples before simmering. This caramelization adds a delightful depth of flavor and smoky sweetness.
* **Vegan Carrot Soup with Apple and Chickpeas:** For a plant-based twist, this version swaps chicken sausage for chickpeas, adding a hearty texture and protein boost.
Each variation promises a comforting and delicious meal, perfect for a cozy dinner or a light lunch. Gather your ingredients and let's embark on a culinary journey into the flavors of fall!
FALL CARROT SOUP WITH APPLE CHICKEN SAUSAGE
Another great recipe from Wilson Farms in Lexington MA. (This place is like Disneyland for foodies -- it's paradise!) This is really delicious, and great for fall cooking.
Provided by KLHquilts
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoons of olive oil in a large soup pot over medium-high heat.
- Add carrots and cook for five minutes.
- Add kohlrabi and sweet potatoes, and cook for another ten minutes, stirring often.
- Add onions, whole garlic cloves, and thyme bundle. Cook another 5-8 minutes.
- Add one cup of cider and most of stock (reserving the one cup listed above). Stock should just cover vegetables. Season to taste with salt and pepper. Cover and bring to a boil.
- Reduce heat to a simmer and cook until vegetables are tender (about 30 minutes).
- While soup is simmer, add 1 tablespoons olive oil to a large skillet. Add sausage and diced onions, and lightly saute for about five minutes (until sausage is browned).
- Add minced garlic and cook for another ten minutes.
- Add to skillet greens, cider, stock, and a pinch of salt and pepper. Simmer until greens are tender (10-15 minutes).
- When carrots are tender, remove soup pot from heat. Discard the thyme bundle, puree the soup, and add salt and pepper to taste (if necessary.).
- Evenly apportion sausage/greens mixture into serving bowls; add enough soup to cover. Serve while hot.
Nutrition Facts : Calories 271.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 21.8, Sodium 604.7, Carbohydrate 26.3, Fiber 6.3, Sugar 9.5, Protein 11.3
CHICKEN APPLE SOUP
This is classic chicken noodle soup with a twist. It's easy to make and you use a precooked chicken.
Provided by Tom Simbron
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf together in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until vegetables are soft, about 30 minutes.
- Stir orzo into broth mixture. Cook, stirring occasionally, until orzo is cooked through but firm to the bite, about 11 minutes.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 70.4 g, Cholesterol 65.1 mg, Fat 11.4 g, Fiber 4.5 g, Protein 31.2 g, SaturatedFat 3.3 g, Sodium 1859.1 mg, Sugar 10.4 g
CARROT APPLE SOUP
"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- For a smoother soup, blend it until velvety using an immersion blender or a regular blender.
- If you don't have chicken sausage, you can use ground chicken or turkey instead.
- Feel free to adjust the amount of curry powder to your taste. Start with 1 teaspoon and add more if desired.
- Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs like cilantro or parsley.
- For a vegan version of this soup, omit the chicken sausage and use vegetable broth instead of chicken broth.
Conclusion:
This fall carrot soup with apple and chicken sausage is a delicious and hearty soup that's perfect for a cold fall day. It's easy to make and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, this soup is sure to please. So next time you're looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!
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