Carrot Applesauce Soup


10 carrots, peeled if from store (approx. 2.5 lbs)

2 tbsps Vinesation Blood Orange Olive Oil

1c applesauce

1/2 tsp nutmeg

1/2 tsp paprika

4c vegetable or chicken broth

Salt and Pepper to taste

2 inches of fresh ginger minced

1/4c Vinesation Pumpkin Spice Balsamic Vinegar



  1. Preheat oven to 350 degrees
  2. Place whole carrots on cookie sheet and drizzle with olive oil. Toss to coat.
  3. Roast carrots for 35-45 minutes, turn once, until charred and soft.
  4. Cool slightly and cut into smaller pieces.
  5. Puree roasted carrots, applesauce, broth and ginger in blender until smooth.
  6. Add salt, pepper, paprika and nutmeg. Blend until well combined.
  7. Transfer to large pot and heat until soup is warmed.
  8. Add pumpkin Spice Balsamic Vinegar and stir to combine.
  9. Serve


Can be made and served the same day, but if made the previous day, the flavors will meld and intensify for a deeper, richer flavor profile.