Carrageenan Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Carrageenan Free Apple & Sage Pot Roast Soup

This hearty, deeply savory soup brings all the comfort of a slow-braised pot roast into a rich, spoonable bowl — with chunks of tender beef, sweet potato, parsnip, and tart Granny Smith apple simmered together in bone broth until everything is fall-apart soft. The combination of fresh sage, thyme, Ceylon cinnamon, and turmeric gives the broth a warmth that feels almost medicinal in the best possible way. Carrageenan is a common additive in packaged broths and processed soups, so making this entirely from scratch means you stay in full control of every ingredient that goes into the pot. The beef chuck is seared in batches first, building a deep, caramelized fond that gets lifted with a splash of apple cider vinegar — that layered technique is what separates a truly great soup from a one-pot shortcut. Fresh ginger and apple add brightness that keeps the richness from feeling heavy, and the sage stirred in at the end blooms beautifully into the broth without losing its herby punch. It's the kind of recipe that makes your whole kitchen smell incredible and tastes even better reheated the next day.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp fine sea salt, divided
2 tbsp coconut oil
1 medium yellow onion, diced
3 medium carrots, peeled and cut into ½-inch rounds
3 stalks celery, sliced ½-inch thick
4 cloves garlic, minced
2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
6 cups bone broth
2 medium parsnips, peeled and cut into ¾-inch chunks
2 medium sweet potatoes, peeled and cut into ¾-inch chunks
8 fresh sage leaves, thinly sliced, plus more for garnish
2 sprigs fresh thyme

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.

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