Sous Vide Carrot Apple Soup

30 Jan 2017

One of my favorite indulgences of winter is always the heartier fare. There is nothing better than curling up in a pile of blankets, with a book and a bowl of stew that has simmered all day. Except lately my appetite is all over the place or non-existent.

With a little one in school a few days a week, he unfortunately gets sick often and subsequently so are we. I attribute this largely to my lack of hunger lately and I haven't been very consistent or committed to exercise (shhhh). I really need to fit this in during the work day, but it is hard to get motivated and I am often working on other projects over my lunch hour.

As a result, most of our meals have been lighter lately; it's certainly not a bad thing, just maybe uncharacteristic given the time of year. I have been able to use this to my advantage though. I am still experimenting with sous vide and in the beginning, it seemed like this cooking method was best suited for proteins and not so much veggies. Produce like carrots and corn on the cob had potential, but I couldn't find a compelling reason to cook all vegetables this way.

That is until I wanted to make a few soups and for convenience, decided to try preparing them via sous vide. I accidentally stumbled upon a huge advantage of doing this, which is time savings. You can cook several recipes at once because they all generally use the 185F cooking temp (even grains, but more on that another time). As a result, I made three soups at once and did not have to use/clean three separate pots or supervise - I just sealed all the vegetables, herbs and spices - dropped them in the water bath and went on to something else.

Not only that, but the flavors were amazing - I thought better than stove top. This difference was most evident in the flavor of the carrots, which sometimes have a bitter/soap aftertaste due to terpenoids. Cooking is supposed to break this down and expose more of their sweeter flavor, but I haven't always had consistent luck with this. It could have been the batch I brought home too, but maybe this method of cooking is hot and long enough to do the job (food scientists???).

I now have a lot of new ideas for veggies and bulk meal prep, so I will be sharing those with you as they are completed. (You can also try one of the other recipes I made with this one: Parsnip and Chickpea).

Sous Vide Carrot Apple Soup

Recipe for easy sous vide carrot apple soup.

Sous Vide Carrot Apple Soup

Prep time: - Cook time: - Total time:
Yield: 2-4S


2 cups carrots, peeled and rough chopped
- 1 apple, peeled and rough chopped
- 1/2 onion
- 2-3 cloves garlic
- a few sprigs fresh thyme
- salt & pepper
- 1 - 1.5 cup vegetable or chicken stock
- 1/2 cup cream
- 1/4 t coriander
- 1/2 t cumin
- 1/2 t cinnamon
- 1/2 t ginger


Set sous vide wand/device to 185F.

Vacuum seal carrots, apple, onion, garlic, thyme and a dash or two of salt & pepper in bag.

Place in sous vide water bath when it reached desired temperature and let cook for about 1 hour.

Remove from water bath, cut open and empty contents into a blender.

Add stock (start with 1 cup - add more if needed), spices and cream to blender also.

Blend all ingredients until pureeded - season further if desired.

Top with greek yogurt or creme fraiche.




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