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Carrot Apple Ginger Soup 1

Carrot Apple Ginger Soup

This vibrant Carrot Apple Ginger Soup bridges the gap between nutrition and comfort, offering a velvety texture that soothes the soul while providing essential nutrients. The combination of sweet carrots, crisp apples, and zesty ginger creates an immune-boosting meal perfect for autumn evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Soup
Cuisine Vegan, Vegetarian
Servings 6 servings
Calories 195 kcal

Equipment

  • Large Pot
  • Immersion Blender or Regular Blender
  • Cutting Board and Knife

Ingredients
  

Vegetables and Fruits

  • 2 pounds carrots about 8-10 medium, peeled and chopped
  • 2 large sweet apples Honeycrisp or Gala preferred, cored and diced
  • 1 medium yellow onion chopped
  • 3 tablespoons fresh ginger grated, adjust according to preference
  • 2 cloves garlic minced

Liquids and Oils

  • 1 tablespoon olive oil
  • 4 cups vegetable broth low-sodium works best
  • 1 cup unsweetened coconut milk

Seasonings

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • salt and freshly ground black pepper to taste

Optional Garnishes

  • toasted pumpkin seeds
  • fresh chives chopped
  • coconut cream for swirling on top

Instructions
 

  • Thoroughly wash, peel, and chop all vegetables and fruits. Aim for roughly equal-sized pieces of carrots and apples (approximately 1-inch chunks) to ensure even cooking.
  • Heat olive oil in a large pot over medium heat. Add the onions and sauté for 3-4 minutes until translucent.
  • Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the chopped carrots and apples to the pot, stirring to coat them with the aromatic oil mixture. Cook for approximately 5 minutes.
  • Pour in the vegetable broth, making sure all ingredients are submerged. Bring to a gentle boil, then reduce heat and add cinnamon and nutmeg. Season with salt and pepper to taste.
  • Cover and simmer for about 20-25 minutes, or until carrots are fork-tender.
  • Once vegetables are tender, remove the pot from heat and allow to cool slightly. Using an immersion blender, carefully purée the soup until completely smooth.
  • Stir in the coconut milk and gently heat the soup through without boiling. Taste and adjust seasonings as needed.
  • Serve hot with optional garnishes of toasted pumpkin seeds, fresh chives, or a swirl of coconut cream.

Notes

- The soup flavors often deepen and improve after 24 hours.
- For a lower calorie version, replace coconut milk with almond milk.
- Butternut squash can replace half the carrots for a deeper autumn flavor.
- Pears work beautifully instead of apples for a slightly different sweetness profile.
- Ground ginger (1 tablespoon) can substitute fresh in a pinch, though the bright flavor will be slightly muted.
- For an anti-inflammatory boost, double the ginger and add 1/2 teaspoon of turmeric.

Nutrition

Calories: 195kcalCarbohydrates: 26gProtein: 2.5gFat: 10gSodium: 350mgFiber: 6gSugar: 16g
Keyword Carrot Soup, Apple Soup, Ginger Soup, Immune-Boosting, Fall Soup, Healthy Soup
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