Easy Carrot, Ginger & Apple Soup

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

4.34 from 9 votes

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

Prep Time7

Cook Time13

Total Time20

Course: Main Course, Side Dish, Soup

Cuisine: gluten-free, healthy, vegan, vegetarian

Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 100kcal

Author: Elizabeth Emery

Equipment

Blender

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