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Swiss Carrot & Apple Soup with Chives
Recipe

Swiss Carrot & Apple Soup with Chives

Starter • Switzerland

A practical carrot soup brightened with apple and a splash of lemon, blended smooth and finished with chives. Comforting but not heavy—ideal as a starter.

Why smarter

Uses plenty of vegetables for natural sweetness and body, relies on blending instead of cream for a silky texture, and keeps added fat moderate with a small amount of canola oil.

Chef tip

For extra depth without heaviness, let the carrots lightly sauté for a few minutes before adding stock—this builds flavour fast.

Soft line

Simple, cosy, and dinner-party friendly.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Carrots, peeled and sliced 600.000 g Carrots about 6–7 medium
2 Yellow onion, finely chopped 1.000 Onion medium
3 Garlic, minced 1.000 clove Garlic
4 Canola oil 1.000 tbsp Canola oil
5 Vegetable stock (or low-salt) 900.000 ml Vegetable stock
6 Apple, cored and diced (skin on is fine) 1.000 Apple e.g., Gala or Braeburn
7 Lemon juice 1.000 tbsp Lemon juice
8 Ground nutmeg 0.250 tsp Nutmeg to taste
9 Fine salt Salt to taste
10 Black pepper Black pepper to taste
11 Fresh chives, finely chopped 2.000 tbsp Chives plus extra to garnish
12 Plain skyr or low-fat plain yoghurt (optional, for topping) 4.000 tbsp Skyr 1 tbsp per bowl

Method

  1. Prep the vegetables: slice the carrots, chop the onion, and mince the garlic. Dice the apple.
  2. Heat the canola oil in a medium pot over medium heat. Add onion and a pinch of salt; cook 4–5 minutes until soft.
  3. Stir in garlic and cook 30 seconds until fragrant.
  4. Add carrots and cook 3–4 minutes, stirring, to lightly sauté.
  5. Pour in the vegetable stock. Bring to a simmer and cook 12–15 minutes, until the carrots are very tender.
  6. Add the diced apple and simmer 3 minutes more.
  7. Blend the soup until smooth (stick blender or countertop blender). If needed, add a splash of water to reach your preferred thickness.
  8. Stir in lemon juice, nutmeg, and chopped chives. Season with pepper and more salt if needed.
  9. Serve hot. Top each bowl with a small spoonful of skyr/yoghurt (optional) and extra chives.