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Parve
Easy
6 Servings
Allergens 
No Allergens specified
This soup is bursting with flavors of fall! And with so few ingredients, it’s so simple to throw together! This is the perfect recipe for Rosh Hashanah or a cool fall Friday night. You can even make it in advance and freeze it! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 tablespoon oil
2 small yellow onions, diced
2 large or 3 medium sweet potatoes, peeled and diced
6 carrots, peeled and diced
3 apples, peeled and diced
1 tablespoon Manischewitz Kosher Salt
1 teaspoon Gefen Black Pepper
water, to cover vegetables
Heat oil in a large pot over medium-high heat. Add the diced onions and sauté, stirring every minute or so, until soft and the edges begin to brown.
Add the carrots, sweet potatoes, apples, salt and pepper to the pot. Fill the pot with water so that it just covers all the vegetables. Bring to a boil, cover, and then lower to a simmer. Cook for 45 minutes.
Using an immersion blender, blend the soup until smooth. Serve hot.
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Yummy, easy soup.
The apples aren’t noticeable in taste, though it might raise an eyebrow when people find out you put apples in your vegetable soup.
I found it very salty and pepper, I’d recommend both, and adding more as needed.
yum! this soup os delicious!
Can this be frozen?
The description says it can.