The inspiration for this recipe was the desperation to rid myself of post-holiday season bloat. During the holiday season I went a little off the rails with my food choices (read: I tested about 9 million cookie recipes and my diet consisted of that and wine for approximately 2 months.) I was yearning for something soothing and comforting not only to my soul, but to my poor neglected gut. Roasting rainbow carrots, apple, and fennel with a bit of ghee was my go-to holiday side dish (okay so I didn’t eat just cookies, but I did eat a lot of cookies) and I wanted to see how that would hold up as a soup.
Instead of the fennel, I opted to add in white potato to make the soup a bit heartier. You can play around with the spices and add-ins here. If you tolerate sweet potato, this would be a great substitute for white potato. Squash, rutabaga, and parsnips would also keep the cozy integrity of this dish while lightening up on the fodmaps.
1 bunch rainbow carrots
1 whole apple, peeled, cored, and sliced
2 yukon gold potatoes
1-2 cups chicken or veggie broth
1/2 cup heavy cream or oat milk
Seasonings: Nutmeg, cinnamon, rosemary, salt + pepper chili flakes (optional) | It’s worth noting, I never measure herbs + spices. But if you’d like a guide, try 1/4 tsp nutmeg, 1/2 tsp cinnamon, 1 tsp rosemary, 1/2 tsp salt, 1 tsp pepper. Taste and add more as desired.
My favorite part about this recipe is the ease of it. We’re using a slow cooker, so just add all your ingredients except the milk into the basin and cook on high for about 4 hours. Once complete, use an immersion blender to smooth out soup into a smooth bisque. I like to add heavy cream or oat milk for a little bit of depth. If you don’t do dairy oat milk is a great option because it is super creamy and I find that it acts as a beautiful replacement for heavy cream in soups.
Garnish with pine nuts + bay leaves | pecans + apple slice | gluten free croutons.