Root Vegetable and Apple Soup with Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting blend of roasted carrots, parsnips, and apples simmered in a fragrant herb broth with a touch of cream. This French-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs carrots, parsnips, honeycrisp apple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 French cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Peel and chop 2 medium carrots and 2 medium parsnips into 1-inch pieces. Toss with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Roast for 25 minutes until tender and caramelized.
  2. Step 2: Core and chop 1 honeycrisp apple into 1/2-inch cubes. Sauté in a saucepan over medium heat with a pinch of salt for 5 minutes until softened.
  3. Step 3: Add 4 cups vegetable broth and 2 tsp fresh thyme to the saucepan. Bring to a simmer and cook for 10 minutes.
  4. Step 4: Stir roasted vegetables and apple into the broth mixture. Simmer for 5 more minutes until flavors meld.
  5. Step 5: Remove from heat and blend with an immersion blender until smooth (or transfer to a regular blender in batches).
  6. Step 6: Return to low heat and stir in 1/4 cup heavy cream. Heat gently for 2 minutes until warmed through, but do not boil.

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