Carrot apple soup

This apple carrot ginger soup is really easy to make with just a few budget and pantry friendly ingredients. It is lightly spices with some ginger and curry that perfectly balances with the sweet carrots and tangy Granny Smith apples. The perfect warming bowl of soup for a chilly day. 

Some more of my favourite warming soups: Carrot and sweet potato soup, Sweet potato, coconut and chilli soup or this Spiced carrot and lentil soup.

Ingredients

All you need to make this carrot apple ginger soup recipe, are a few pantry ingredient listed below.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Olive oil, or other neutral oil or butter.
• Yellow onion, peeled and chopped. Red onion also tastes great.
• Carrots, peeled and sliced.
• Granny smith apples, peeled and roughly chopped.
• Celery, chopped.
• Garlic, peeled and chopped.
• Ginger, peeled and grated.
• Spices, salt, dried thyme, cumin, turmeric or curry powder and ground black pepper
• Vegetal broth, preferable organic.
• Can of coconut milk, full fat for a creamy soup.
• Lime, juiced

See recipe card for quantities.

Instructions

This creamy apple carrot soup is fast and easy to make. Take a look to the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.

1. Step 1: Add the oil and chopped vegetables to a large soup pot. Sauté over medium heat and cook until the onion is soft and translucent, stirring often.

2. Step 2: Add the garlic, ginger and dried spices. Stir well and sauté for a few more minutes until fragrant. 

Hint: for the smoothest and creamiest consistency, boil this curried carrot apple soup until all the veggies are really soft before blending. If the soup is too thick, add a little more vegetable broth or water to thin it out.



Serve the soup hot with a drizzle of the reserved coconut milk and top with some chopped parsley and a squeeze of lime. Tastes great with some crusty bread for dipping like this No knead olive bread.

Substitutions and Variations

• Spicy – To make this apple carrot soup a little spicier, use a spicy curry powder and top with a little red chili flakes to taste.
• Carrots – They add a nice sweetness and lots of nutrients to this soup. Can also be replaced with either pumpkin, butternut squash or sweet potato.
• Apple – This recipe uses tangy Granny Smith apples but any apple of choise works well in this soup recipe.
• Onion – normal yellow union is used in this soup, can be replaced with red onion or leek.
• Herbs – I have topped this soup with some chopped parsley, cilantro also tastes great. 

Another great warming winter soup to try is this Spiced carrot and lentil soup or this Sweet potato, coconut and chilli soup. Serve with some crusty bread for dipping like this No knead olive bread.

Equipment

This creamy apple carrot soup is blended until smooth with an immersion blender. If you don’t have one, no problem. You can been the soup to a food processor or blender instead. Just be carful working with hot soup, don’t fill the food processor or blender too much. Better to blend the soup in batches.

Storage

I love making a big batch of this carrot ginger apple soup for meal prep. Store in the fridge for the week or freeze for later. Follow the instructions below for how to best store soup. 

• Refrigerator: Once the soup has cooled down completely, pour it into an airtight container and seal tight with the lid. The soup can be stored in the fridge for up to 5–6 days. 
• Freezer: The carrot ginger apple soup can also be frozen. Follow the directions for the fridge or add the cooled soup into freezer friendly ziplock bags. Carefully try to press out any air from the bag and seal them really well so the soup won’t leak. Freeze the soup for 2–3 months.
• Reheat: The soup can be reheated in 2 different way, the microwave or in a pot on the stove. The fastest and easiest way, is to reheat one portion of soup in the microwave. Heat on high heat for 2-3 minutes until it is piping hot and bubbling. Stir well and then let it sit for about 30 seconds before serving, this allows the heat to evenly distribute. 
• If you are reheating more than one portion of soup, I recommend heating it on the stove. Add the soup to a large pot and heat on low heat, stirring often until the soup comes to a simmer. 

Do not save reheated leftovers.

Soup recipes:

Looking for other recipes like this carrot apple soup? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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Print

Carrot apple soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This Carrot apple soup is the perfect healthy and creamy winter warmer in a bowl. Packed with veggies and a hint of spice that goes so well with the sweetness from the carrots and apples.

Servings: 4 servings

Author: Helena

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion peeled and chopped
• 2,5 pounds (1,1 kg) carrots, peeled and sliced (about 8-9 large carrots)
• 2 granny smith apples, peeled and roughly chopped
• 2 stalks of celery, chopped
• 2 garlic cloves, peeled and chopped
• 1 tablespoon ginger, peeled and grated (1-inch piece)
• 1 teaspoon salt
• 1 teaspoon dried thyme (or 2 tablespoon fresh thyme)
• 1 teaspoon  cumin
• 1 teaspoon turmeric or curry powder
• ½ teaspoon ground black pepper
• 4-5 cups vegetal broth
• 1 (14oz, 400g) can of coconut milk
• 1 lime, juiced

Instructions

1. Add the oil, onions, celery, carrot and apple to a large pot and sauté on medium heat for about 5 min until the onion is soft and translucent. Add the garlic, ginger, thyme and dried spices, stir well and sauté over for a few minutes until fragrant.

2. Stir in the vegetal broth and coconut milk (reserve a little to drizzle onto if desired). Bring to a boil and then let it simmer for about 10-15 minutes until the carrot is fork tender.
3. Turn the heat off and blend the soup until smooth with a hand held bender. Add a squeeze of lime juice to taste. If the soup is too thick, add a little more vegetable broth or water and stir well. 

Serve the soup hot with a drizzle of the reserved coconut milk and top with some chopped parsley. Tastes great with some crusty bread for dipping