Carrot, Apple, & Ginger Soup

This simple, plant based soup is a great meal prep lunch or an easy snack during the day. As it’s packed with autumn flavors and plenty of nutrients, it’s sure to become your go-to recipe for fall!

Want more filling power? Serve this soup along with a salad or a crusty slice of bread. You could also add some crispy roasted chickpeas on top!

 

Print Recipe

Carrot Apple, and Ginger Soup

 

This Carrot Apple Ginger soup is packed with autumn flavors and plenty of nutrients. Plant-based, it's sure to become a fall favorite.

 

Prep Time15 minutes mins

Cook Time20 minutes mins

 

Course: Soup

Keyword: Healthy Carrot Apple Ginger Soup

Servings: 6 cups

Calories: 200kcal

Equipment

• Blender
• Fine Mesh Sieve

Ingredients

• 5 cups grated carrot store bought shredded is fine
• 1 tablespoon olive oil
• 2 cups celery diced
• 1 large honey crisp or red delicious apple chopped
• 1 cup onion chopped
• 3 tablespoons fresh ginger chopped
• 2 cloves garlic chopped
• 1 13.5 ounce can full fat coconut milk
• 3 cups low-sodium vegetable broth or stock
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt

Instructions

• Place a large pot on the stove and heat over medium-high heat. Add olive oil into the pot and allow it to heat for 2 to 3 minutes.
• Once oil is hot, add the shredded carrots, diced celery, chopped apple, chopped onion, chopped ginger, and chopped garlic into the pot. Cook until vegetables become translucent and start to soften, about 10 minutes. Add coconut milk and vegetable stock at this time. Bring soup to a simmer and cook vegetables for another 15 minutes or until they are completely softened.
• Carefully transfer the soup mixture to a blender. Turn the blender on low and slowly increase the speed to high. Blend until smooth.
• Place your fine mesh sieve over the soup pot. Pour 1/2 of the blended soup through the sieve, using a spoon push it through. Discard the remains. Add the remaining 1/2 of the soup back into the pot without running it through the sieve. This will add some texture but not make the soup too woody. Stir in the apple cider vinegar and salt at this time. If your soup cooled too much, heat it for another 5 minutes or so.
• Divide the cooked soup between 6 bowls and garnish with fresh herbs, fresh carrot, or sour cream. Left overs for this soup can be kept for a maximum of 7 days. The soup can be frozen, but might need a little extra coconut milk when reheating to bring it back to life. Serve and enjoy!

Notes

Nutrition Facts:
Serving size: 1 cup | Calories per serving: 200 

 

Total Fat 13 g | Sat Fat 9 g | Cholesterol 0 mg | Sodium 342 mg | Total Carbs 20 g | Fiber 5 g | Sugar 12 g | Added Sugar 0 g | Protein 3 g