Recipes
Recipe: Carrot, Apple & Five-Spice Soup
Photography by Janis Nicolay
Recipes
Recipe: Carrot, Apple & Five-Spice Soup
For years, Anna Olson has been a trusted name in baking—beloved for her flavourful, foolproof recipes featured in her bestselling cookbooks and on her hit TV shows.
In her latest book, Anna Cooks, she shows off her savoury side with delicious seasonal dishes that are easy to make, and easy to tweak, reflecting how we really cook at home.
This warming and spice-filled soup is made for chilly winter days.
Carrot, Apple & Five-Spice Soup
Serves 8
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
Extra-virgin olive oil, for the pot
6 to 8 large carrots (about 11⁄2 lb/675 g total), diced
1 large onion, diced
2 tart apples, peeled and diced
2 cloves garlic, sliced
2 tsp Chinese five-spice powder
4 cups (1 L) chicken broth
1 cup (250 mL) whipping (35%) cream and black pepper
Directions
Drizzle olive oil in the bottom of a soup pot over medium heat. Add the carrots and onions and sauté for about 5 minutes, until the onions begin to look translucent. Add the apples, garlic and five-spice and cook, stirring, for 1 minute more.
Add the broth and bring the soup up to a simmer, then reduce the heat to medium-low, cover the pot and gently simmer until the vegetables are very tender, 15 to 20 minutes.
Purée the soup using an immersion or regular blender (in batches, if needed) until smooth, then stir in the cream, return to a gentle simmer and season to taste. Ladle into bowls and sprinkle with the chopped cashews (or pumpkin seeds).
Note: The soup will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to
3 months.
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