Curling up with a warm bowl of soup on an autumn evening is probably the second most comforting activity in the world. The first, of course, is scrolling through pictures of kittens wearing hats. Even then, the sheer cuteness won’t tantalize your taste buds like this vegan carrot and apple soup will (at least, we hope not.)

The crisp, natural tartness of the apple combined with the earthy notes of the carrots is a match made in heaven. MinkDog’s Maple Java seasoning acts as the sturdy bridge that unites them - a dish that’ll have visions of falling leaves dancing in your head.

This dish is a vegan delight that’ll please even the most avid carnivores—and all it takes is a large pot, a blender, and a little bit of time.

Specialty Equipment:

• Large, heavy-bottom pot 
• (Immersion) blender or food processor 

Instructions:

1. Place the pot over medium heat and add oil. Stirring often, saute onions with salt until they start to turn a golden brown. Add carrots, garlic, and red pepper flakes, cook for 3 minutes.
2. Deglaze with sherry and allow it to reduce by half. Stir in apples and rice, and add vegetable broth. Cover and simmer for 40 minutes on low or until the carrots and rice are soft. 
3. Puree the mixture into a silky consistency using an immersion blender, or food processor. Return the soup to the stove, stir in the coconut milk and MinkDog’s Maple Java. Simmer on low for another 10 minutes.

Pro Tip: Serve with creamy vegan yogurt and top with an extra sprinkle of MinkDog Maple Java.  

Fair warning: this soup is going to smell good. You may need to plug your nose so you’re not tempted to tuck in before it's ready. If you can make it through just over an hour of excruciating waiting, it’ll be worth it.

This soup is perfect on its own, topped with crunchy crackers, or with a side of crusty rye bread. You can even get the best of both worlds by serving this soup inside of a bread bowl. The carrots and apples cancel out the carbs, right?

If you’ve got any MinkDog Maple Java seasoning left after making this soup every day in the fall and winter, throw it on wings or a rack of ribs to amp up your barbeques in the spring and summer. It’s a versatile rub that will never rub you the wrong way.