Easy Carrot, Ginger & Apple Soup

Looking for an easy, quick-to-make soup that will warm you in the winter months and give your immune system a boost?
Look no further than this carrot and apple soup with ginger.
It’s a grey and chilly day and I for one am feeling soup season!
I’m all about delicious soup right now (like my vegan chicken noodle soup and easy lentil & carrot soup), and this one came to me a few weeks ago when I was craving something cosy with a hint of sweetness.
Combining sweet carrots, tart apple and fiery ginger, this vegan soup takes just 20 minutes to make and is the perfect blend of savory and sweet. As a bonus, it also helps you eat your daily quota of veggies.
Enjoy it with a slice of crusty bread and feel smug knowing you’ve given your body some goodness! It’s definitely my favorite soup for autumn weather.
Main ingredients
Carrots – The sweeter and more flavourful the better! Any work well. (If you’re not a fan of carrots, you could trying switching them for butternut squash or sweet potato instead.)
Apples – Natural sugars balance out the savory flavours of the soup. Go for apples on the sweeter side. I love using Granny Smiths – they’re both sweet and tart.
Fresh ginger – Don’t use too much! About a 1-inch piece is perfect for a hint of heat – anymore and you’ll find it becomes very fiery.
Fresh garlic – Rounds out the soup’s flavour.
Coriander powder – Gives a little more fragrance and heat to this dish.
Vegetable broth or stock – I like using stock cubes that are dissolved in water. I find they are a little cheaper than buying broth. I use Go Bio. You could also switch out some of the stock for coconut milk if you want a creamier soup.
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How to make carrot apple soup
Place chopped carrots and apples, ginger, crushed garlic and coriander powder into a large soup pot.
Cover with vegetable stock and bring to a boil.
Reduce to low or medium heat, cover and simmer for 10 minutes or until carrot is tender.
Season with salt and black pepper, and blend soup until it has a smooth and creamy texture (you can use a regular blender or immersion blender).
Reheat if needed and serve hot soup in large bowls topped with sour cream or heavy cream and fresh herbs!
What to serve this soup with
In addition to croutons or crusty bread, this carrot soup recipe works really well served with any of the following:
- Grilled cheese sandwiches
- Spring rolls
- Poutine
- Chickpea pizza
- Salads like tabbouleh
- White bean & artichoke sandwich
- Vegan cheese board
- Savory muffins
Expert tips
Make it heartier – To make this soup more filling, add in a cubed potato before cooking to give it a little more body.
Add protein – I like to add a can of beans before blending to increase protein content. Just be aware that you’ll need to add more stock or salt as beans absorb a lot of flavour.
Spice variations
Feel free to customize this carrot apple soup recipe and add in any extra spices you’d like for an extra layer of flavor.
A bay leaf can add fragrance, cayenne gives a kick, cinnamon makes the soup extra warming, smoked paprika adds smokiness and cumin really enhances the flavour profile.
Storage
Store leftover soup in an airtight container in the fridge for up to 5 days.
Soup can also be frozen – just freeze in a sealed container or freezer-safe bag for up to 3 months, and thaw fully before heating.
FAQs
I always do, but it’s up to you. Some people prefer to peel their carrots first, others don’t care. It won’t make a huge difference to the flavour.
The flavour of this soup is very dependent on the produce quality. To improve the flavor, firstly ensure you’ve added plenty of salt and pepper. You can also try adding a squeeze of lime or lemon juice to brighten the flavour. Finally, try adding a little sugar or maple syrup to bring out the natural sweetness in the carrots.
Looking for more carrot recipes?
Easy Carrot, Ginger & Apple Soup
Equipment
Ingredients
- 1 lb carrots, ends trimmed and roughly chopped (no need to peel)
- 2-3 sweet apples, cored and roughly chopped (no need to peel), about 15oz
- 1-inch piece ginger, roughly chopped
- 3 cloves garlic, crushed
- ½ teaspoon coriander powder
- 4 cups vegetable stock/broth or water (if using water, you’ll need to season soup with more salt)
- Salt & pepper to taste
Instructions
- Place carrots, apples, ginger, garlic and coriander powder into a large pot.
- Cover with vegetable stock or water and bring to a boil.
- Reduce heat, cover and simmer for 10 minutes or until carrot is tender.
- Season well with salt and pepper, and blend soup until smooth using a jug or immersion blender.
- Reheat if needed and serve in large bowls with bread!
Notes
Nutrition
If you’ve tried this carrot, apple and ginger soup recipe, please leave a comment or tip for others below. I’d love to know how you’ve made it your own!
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