2 red apples, chopped 

3 large carrots, peeled and chopped

1 celery stalk, chopped 

1 small yellow onion, chopped

1 clove garlic, peeled and whole

4 cups vegetable stock or water

2 tablespoons olive oil 

Salt and black pepper to taste

Chopped pecans, optional 

In a pot, heat the olive oil over high heat. Add the chopped apples and vegetables, sauté for a few minutes. Season with salt and black pepper to taste. Pour vegetables stock, bring to a quick boil and reduce heat. Let it simmer for about 20 minutes or until carrots are tender. Remove from heat, transfer soup to a blender (or you can use an immersion blender), blend until smooth. Return soup to the pot, let it simmer for a few minutes. Serve it hot with chopped pecans on top. Enjoy!