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Just 6 ingredients and 20 minutes will give you this seriously warming carrot, ginger & apple soup. Perfect for a cosy lunch or dinner.
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.
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
Special 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
Nutritional information per serving
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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Bchang
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!
Elizabeth
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.
Raquel
Are you sure about boiling the garlic. We have one saying: "garlic, boiled, spoiled"( from Spanish "ajo cocido, ajo perdido"). Wouldn't be better to add in raw at the end?
Elizabeth
I'm not a fan of the raw taste personally - I like it a little more mellow! But you're welcome to add it in at the end if you'd prefer. 🙂
Richard C.
I sautee garlic and onions spices. Once sautéed then add diced carrots and one or two apples
This a great recipe and easy to follow.
Elizabeth
So glad you like it Richard! Love the way you make it too. 🙂
Chelsea Keat
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?
Elizabeth
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!
Candie
Hoping to make enough for 14 people.
So will i need to x 3 for all ingredients??
Elizabeth
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!
Tracy
I love this recipe. Nice spring meal. I add a bit of miso and cumin.
Elizabeth
Great additions! I need to try adding the miso myself - must make it so savoury.
Katy
I love this soup! I’ve added a shallot and I sauté the shallot, garlic, and ginger a bit before adding the rest. I’ve added coconut milk to add a little different take on it too. I’ve also used all sorts of apples, I just use whatever I have on hand. It’s ALWAYS delicious! This is one of my very favorite soups!
Elizabeth
Fantastic! Thanks so much for the lovely feedback Katy. I love the idea of adding coconut milk too - always adds instant creaminess to any soup or sauce I find. (Love doing this with pasta sauces too.)