Welcome fall into your tummies and your home with this low maintenance Crock-Pot Gluten Free Carrot Apple Sage Soup. It’s a fresh, healthy, down to earth, lightly creamy soup loaded with all those fall flavors you love!
So apparently I’ve been spelling “crockpot” wrong in my 3 years of blogging. You would think that after multiple recipes using my crockpot, and the two seconds it takes to google anything, I would figure out the right way to write it. And not to mention the red squiggly line that shows up underneath the word every time I type it into my computer.
But those are minor details I hardly pay attention to. Obviously, because here I am 3 years later not an ounce smarter than before.
Until about 5 seconds ago.
Thank you Google and your all-knowing internet power. You are well appreciated.
So now that I know the proper way to give credit to the handy dandy, trusty old Crock-Pot, let me throw out a super easy fall flavored soup recipe that will knock your cozy autumn socks off.
Gluten Free Carrot Apple Sage Soup.
Now hear me out. I know there are like a billion gazillion recipes out there for variations of apple, carrot, squash soups. I can’t claim to have the best recipe simply because I do not have the time to cook and eat 500 million bowls of soup. Can you imagine???
I would look like the girl on Willy Wonka that turned into a giant blueberry. Except I would be a giant, bloated, orange, round balloon full of soup. I’ll pass on that experiment.
What I can say about this soup is that it’s FABULOUS!
Fabulous AND low maintenance. Two words I wish I could use to describe myself.
Well…I haven’t actually washed or even brushed my hair for two days (I’m going for the “natural” beachy waves look), so maybe I could fit into the second category. The first category has yet to be determined.
Okay, now I’m getting bashful thinking about the potential of becoming fabulous. So, let’s just revert back to the soup.
It’s fabulous simply because of the flavors. This is fall flavors at it’s finest, and I am ALL about fall flavoring ALL the things right now!!! Just you wait until I post the recipe for my Apple Sage Meatloaf. FABULOUS!
This soup is bursting with warm spices like cinnamon, cardamom, and allspice. And the rubbed sage gives it a nice earthiness that marries perfectly against the sweetness of the apples and carrots.
Oh yeah, APPLES and CARROTS! Let’s not forget those. This soup has loads of carrots and apples, slow cooked to tender perfection, and pureed with just a bit of cream to create a sensationally smooth and creamy fall flavored bath of goodness.
Really, you could take a bath in it. You would just have to like quadruple double quintuple the recipe. That’s all. But you sure would smell nice.
And here’s the kicker about this soup. The kicker is the KICK!
You see, I’m trying to teach my kiddos from a young age to not just tolerate spice, but to actually enjoy it. I grew up having hardly ever eaten an onion. So becoming an adult, I found most foods to be way too spicy. I’ve slowly but surely been training my taste buds to become accustomed to onions and peppers and all the spicy things life has to offer.
And life does have lots of HEAT! Some more appropriate than others…
So fabulous? Check. Now low maintenance…
Does it get any more low maintenance than a slow cooker? Really? NO! Just chop those veggies and apples, throw them in the
crockpot Crock-Pot, and ignore them for a few hours. Sometimes I wish I could do the same with my children and yield such amazing results. Not the cooking them part. Just the ignoring them part. I’m not that twisted.
Once your veggies are tender, all it takes is two batches of pureeing in the blender and you’re in the homestretch. Then all you have to do is add your bit of cream, season to taste, and decide which crispy, crunchy toppings you want to sprinkle on top.
What is your favorite fall soup?
- 4 cups vegetable broth
- 4 cups carrots, peeled and coarsely chopped into 1½" chunks (about 4-5 large carrots)
- 2 large (3 small) gala apples, peeled and coarsely chopped
- 2 celery stalks, cut into 1½" pieces
- 1 small onion, roughly chopped
- ⅓ cup pure maple syrup
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon pepper
- ½ teaspoon rubbed sage
- ¼ teaspoon cardamom
- ¼ teaspoon granulated garlic
- ¼ teaspoon allspice
- ¼ teaspoon coriander
- ⅛-1/4 teaspoon cayenne pepper (optional)
- ½ cup half and half
- Prepare all veggies by peeling carrots and apples. Cut into large chunks.
- Add all ingredients but the half and half to the crockpot. Stir to disperse seasonings.
- Cook on low for 6-8 hours or until veggies are tender.
- In two batches, puree vegetables with broth until smooth in a blender. Return to crockpot and stir in ½ cup of half and half. Add salt and pepper to taste.
- Serve warm with desired toppings. We enjoyed shredded Jarlsberg cheese, crispy chickpeas and a sprinkle of extra sage.