Creamy Carrot and Apple Soup with Garlic Croutons

Heat olive oil in a saucepan and sauté the onion for 3–4 minutes until soft. Add the carrots and potatoes, and cook for another 3–4 minutes, stirring occasionally.

Add the apple cubes and pour in the broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the vegetables are tender.

While the soup cooks, make the croutons: cut the bread into cubes or slices (drizzle with a bit of oil if desired) and bake at 180°C (350°F) for 7–10 minutes until golden; rub the warm croutons with a clove of garlic.

Remove the soup from the heat and blend until completely smooth and creamy, adding a little extra broth or water if needed to reach your preferred consistency. Return to the heat for 1–2 minutes, and season with salt and pepper to taste.