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Carrot and apple soup in a white bowl, topped with a drizzle of cream, herbs and chili flakes.
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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