• 2 pounds carrots, peeled and diced
  • 3 Michigan Gala apples, peeled, cored and diced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 medium yellow onion, diced
  • 2 tablespoon unsalted butter
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, plus additional as needed
  • 1/2 teaspoon ground black pepper, plus additional as needed
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 4 cups chicken stock
  • 2 teaspoons apple cider vinegar

For the Za’atar Croutons:

  • 2 cups cubed crusty bread (I used ciabatta bread, cut into 1-inch cubes)
  • 2 teaspoons za’atar
  • 3 tablespoons olive oil

For Garnish:

  • Plain yogurt
  • Microgreens or chopped fresh parsley (optional)
  • Plain yogurt


  1. Make the Slow Cooker Carrot & Apple Soup: In slow cooker, stir together carrots, apples, garlic, bay leaf, onion, butter, cumin, salt, black pepper, turmeric and cayenne. Add stock and stir until well combined. Cover and cook on high 4 hours or on low 8 hours.
  2. Remove bay leaf and puree soup with an immersion blender until smooth (or, transfer soup to blender in batches and puree). Return soup to slow cooker bowl and stir in vinegar. Taste and season with additional salt and pepper as needed.
  3. Just before the end of soup cooking time, make the Za’atar Crouons: Preheat oven to 350 degrees F. On rimmed baking pan, toss oil, bread cubes and za’atar until well combined. Transfer to oven and bake 15 minutes or until golden brown and crisp, stirring once halfway through.
  4. Serve soup garnished with croutons, yogurt, and microgreens or parsley, if desired.