easy-carrot,-ginger-&-apple-soup

Easy Carrot, Ginger & Apple Soup

Just 6 ingredients and 20 minutes will give you this seriously warming carrot, ginger & apple soup. Perfect for a cosy lunch or dinner.

A white bowl of carrot apple soup sits on a wooden table, decorated with parsley leaves and surround by a spoon, a napkin and a baguette.

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

Ingredients to make carrot ginger apple soup, including carrots, granny smith apples, ginger, garlic, vegetable stock and coriander.

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.

Two bowls of carrot apple soup decorated with parsley and white crusty bread nearby, on a wooden table.

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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:

A woman's hand takes a spoonful of vibrant carrot soup from a white bowl on a wooden table. The bowl is surrounded by crusty white bread, a napkin and spoons.

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.

Three bowls of carrot apple soup decorated with parsley and a baguette nearby, on a wooden table.

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

Should you leave skin on carrots for soup?

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.

Why is my carrot soup bland?

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?


A white bowl of carrot ginger apple soup sits on a wooden table, decorated with parsley leaves and surround by a spoon and napkin.
Print

Easy Carrot, Ginger & Apple Soup

Just 6 ingredients and 20 minutes will give you this seriously warming carrot, ginger & apple soup. Perfect for a cosy lunch or dinner.
Course Main Course, Side Dish, Soup
Cuisine gluten-free, healthy, vegan, vegetarian
Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 4 servings
Calories 100kcal
Author Elizabeth Emery

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

Make it heartier – To make this soup more filling, add in a cubed potato before cooking to give it 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.
Storage – Refrigerate leftover soup in an airtight container for up to 5 days. Soup can be frozen – freeze in a sealed container for up to 3 months, and thaw fully before heating.

Nutrition

Calories: 100kcal | Carbohydrates: 21.3g | Protein: 1.3g | Fat: 1.9g | Saturated Fat: 0.3g | Sodium: 166mg | Potassium: 154mg | Fiber: 5.3g | Sugar: 14.8g | Calcium: 36mg | Iron: 1mg

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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