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Fall Carrot Soup with Chicken Sausage

From Lynne Wilson


3 lb. carrots, peeled and rough chopped
1 lb. kohlrabi, peeled and rough chopped
2 med. sweet potatoes, peeled and rough chopped
1½ yellow onions, chopped, ½ diced
4+ whole garlic cloves + 1 tsp. minced
8 sprigs fresh thyme, tied with twine
1¼ cup apple cider
3 qts. Turkey or Chicken Stock (reserve one cup for greens)
12 oz. sweet apple chicken sausage cut into small cubes
1 bunch kale or collard greens, or a mix of both, thinly cut, stems discarded
olive oil, salt and pepper


Heat 2 Tbsp. of olive oil in a large soup pot over medium high heat. Add carrots and cook for 5 minutes. Add kohlrabi and sweet potatoes and cook another 10 minutes, stirring. Add onions, whole garlic cloves and thyme bundle. Cook another 5-8 minutes.Add 1 cup of cider and stock (reserving 1 cup). Stock should just cover the vegetables, add water if necessary. Add a pinch of salt and pepper. Cover and bring to a boil.

Meanwhile add 2 Tbsp.. oil to a large saute pan. Add sausage and diced onions and lightly brown, about 5 minutes. Add garlic and cook for 10 minutes. Add greens, cider, stock and a pinch of salt and pepper. Simmer until greens are tender, 10-15 minutes. When carrots are tender, remove soup from heat. Discard thyme bundle. Puree soup and adjust seasoning.

Evenly portion some of the sausage mixture into soup bowls. Add soup and serve. Makes about 1 gallon.