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© Meredith Corporation. All rights reserved. Used with permission.
In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add onion; cook about 2 minutes or until tender. Stir in carrots; cook for 3 minutes. Peel and chop one of the apples. Stir the chopped apple, broth, water, sweet potatoes, bay leaves and allspice into the carrot mixture. Bring to a boil; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.
Meanwhile, finely chop the remaining apple. In a small skillet, melt the remaining 1 tablespoon butter over medium heat. Add the finely chopped apple; cook for about 5 minutes or until softened. Stir in orange zest. Remove from the heat; set aside.
Discard bay leaves. Cool soup slightly. Transfer one-fourth of the soup to a blender. Cover and blend until smooth. (Use caution blending hot liquids.) Transfer to a large bowl. Repeat with the remaining soup, one-fourth at a time. Return all of the soup to the pot. Stir in orange juice; simmer for about 5 minutes or until heated through. Top each serving with apple-orange zest mixture.