Just 6 ingredients and 20 minutes will give you this seriously warming Carrot, Ginger & Apple Soup. Perfect for a cosy lunch or dinner.
I make the mistake every year of assuming that once February hits, it's spring. Then we suddenly get to the middle of the month and it’s snowing, frosty and grey and I’m wondering what the heck I was thinking.
And that’s exactly what happened this year! As I type this, I’m sitting at my kitchen table in Vancouver with the heating cranked, watching the (quite pathetic, I’ll be honest) snowflakes gently fall outside as I nurse a cold.
It’s cold and grey and I for one am not ready to let winter comfort food go just yet! I’m all about the soups right now (like my Vegan Chicken Noodle Soup and Easy Lentil and 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 and apples with fiery ginger, this vegan soup takes just 20 minutes to make and will make you warm all over, whilst helping you to eat your daily quota of veggies (not always easy to do in the winter months!).
CARROT, GINGER & APPLE SOUP - NOTES
Make it heartier - If you want to make this soup even heartier than it is, feel free to add in a cubed potato to give it a little more body (and make it go further). Just note that you may need to adjust the amount of stock/water you use if you do this.
Ginger - Don’t use too much ginger. About a 1½ inch piece is perfect for this soup – anymore and you’ll find it becomes very fiery!
Customize it - As always, feel free to customize this recipe and add in any extra spices you’d like (cayenne gives it a kick), but the soup doesn’t need them. It has plenty of flavour as it is from the apple and ginger!
LOOKING FOR MORE CARROT RECIPES?
Why not try my Easy Vegetable Stew , Easy Lentil and Carrot Soup or my Roasted Maple Carrots?
Carrot, Ginger & Apple Soup (vegan & gf)
- 1 lb carrots (ends trimmed and roughly chopped)
- 2 apples - I like using Granny Smiths (cored and roughly chopped - no need to peel)
- 1 small thumb ginger (roughly chopped)
- 3 cloves garlic (crushed)
- ½ teaspoon coriander powder
- 4 cups vegetable stock/broth or water (if you use water, you'll likely need to season the soup with quite a bit more salt)
- Salt & pepper to taste
- 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 until carrot is tender.
- Season well with salt and pepper and transfer soup to a blender.
- Blend until smooth, reheat if needed and serve in large bowls with bread!
If you’ve tried this 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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The colour is amazing, this would be good for a (post-covid) dinner party. I served with cilantro because I had no parsley. I think the apple is the subtle star of this one. I used a sweeter apple, but I bet Granny Smith would add another dimension to the flavours. Thumbs up!
Thanks so much Bchang! I think the apple is the star too. 🙂 It really lifts the whole flavour profile! I love that you used cilantro in this too. Great choice.
How long do you think this would freeze? Il making some soups for postpartum and this looks delicious! Have you tried adding coconut milk for extra creaminess?
Hi Chelsea, thanks for your kind words! I think you could freeze this for several weeks (up to a couple of months) before it gets freezer burn. Also, coconut milk sounds like a great addition - I'm all about adding extra creaminess!
Hoping to make enough for 14 people.
So will i need to x 3 for all ingredients??
The standard it makes is 3 servings. If you adjust the portion size above to 14, that should give you the correct amounts of ingredients you need!
I love this recipe. Nice spring meal. I add a bit of miso and cumin.
Great additions! I need to try adding the miso myself - must make it so savoury.