• 2 tablespoons olive oil, divided
  • 2 shallots, chopped
  • 2 Opal Apples, chopped
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 small knob ginger, peeled and chopped
  • 1 1/2 pounds carrots, peeled and chopped
  • 4 cups chicken or vegetable stock
  • 1 bunch thyme, tied with string
  • 3 Sage Leaves
  • 1/2 Cup Coconut Milk
  • sea salt and fresh pepper, to taste


(For Serving)

  • Sage, chopped
  • 1 Opal Apple, finely chopped
  • Coconut Milk

Heat oven to 400F. Place the carrots on a parchment lined baking sheet and drizzle 1 tablespoon of olive oil and salt and pepper over the carrots. Roast for 25-30 minutes until tender. While the carrots are roasting, heat the remaining oil in a large pot over medium heat. Add the shallots, apple, ginger, salt and pepper and cook for 6-8 minutes. Stir in the turmeric and cumin. Add the stock, thyme and sage leaves and simmer for 20 minutes. Remove from heat and add the roasted carrots. Remove the thyme and let the soup cool slightly before blending it. Transfer to a blender or use an immersion blender to puree the soup mixture until smooth. Stir in the coconut milk and return the soup to the stovetop. Heat until warmed through and ladle the soup into serving bowls. Garnish with chopped apples, sage and a drizzle of coconut milk.