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Carrot Apple Ginger Soup will not only get you in the mood for fall, but it's packed with anti-inflammatory properties, making it the perfect thing to make when you're sick. Simply roast veggies, then blend them up with your favorite broth and that's it!
Three cheers for soup season! Every year I come up with a handful of new soup recipes, because who doesn't love a warm bowl of soup when the weather changes? This year, we're kicking things off with this easy carrot apple ginger soup recipe.
Truthfully, pureed soups are kind of the best because they're super kid-friendly, and you really can't mess them up. On a similar note, they're nearly impossible to mess up, so what's not to love?!
My vegan cauliflower soup and slow cooker pumpkin curry are in this same camp, so if you're a fan of blended soups be sure to check those out as well.
Recipe features
- A great way to sneak veggies into your diet.
- The apple adds a little bit of sweetness, and the ginger adds some spice, both of which enhance the overall flavor.
- Anti-inflammatory, vegetarian, gluten free, and can easily be made vegan as well.
Ingredients
Carrots - Whole size carrots work best. The recipe calls for 1.5 lbs., so I recommend buying a 2 lb. bag and omitting a few of the carrots. It doesn't have to be exact; this recipe is very forgiving.
Apple - I used two gala apples, but honeycrisp apples are a good option as well. If you want something a little more tart, opt for granny smith apples.
Garlic - Fresh garlic; no substitutions!
Ginger - Fresh ginger is the way to go with this soup, mostly because we're roasting it to really bring out the flavor. You can use ground ginger in a pinch, but I'd start with ¼ teaspoon and increase to taste.
Broth - I used vegetable broth to keep this recipe vegetarian, but chicken broth would work as well.
Heavy cream - Or substitute half and half. To keep this soup vegan and/or dairy-free, substitute coconut milk or soy milk instead.
Instructions
Step 1: Roast the carrots. Start by drizzling olive oil, salt and pepper over the chopped carrots, then roast them on a baking sheet in the oven for about 25 minutes.
Step 2: Add the apple and garlic. Remove the baking sheet from the oven, then sprinkle the chopped apple and garlic overtop. Continue roasting for 5 minutes, then add the ginger and roast for an additional 5 minutes until the carrots and apples are tender. While the vegetables are roasting, pour the broth into a saucepan and heat over medium heat until it's warm, not hot; remove.
Step 3: Blend. Transfer everything from the baking sheet into a high-power blender, then pour in the warmed vegetable broth and blend on low until the soup is a creamy texture. Alternatively, you can transfer everything to a large pot, add the broth and use an immersion blender to blend the soup and simmer until warm.
Step 4: Adjust. Last, stir in the cream (or milk of choice), then add more salt and pepper to taste. Garnish the soup with a swirl of cream, with fresh herbs like parsley or cilantro, or simply sprinkle with some pepitas.
Tips and tricks
- Ensure the blender lid is secure before blending so the soup doesn't splatter, and always blend on low speed.
- Want to bulk up this soup? Try adding roasted sweet potato or butternut squash into the mix as well.
- Looking to include protein? Try adding some shredded chicken, chicken sausage or tempeh.
- To increase the sweetness, try adding one tablespoon of maple syrup or honey. To increase the spice, add a pinch of cayenne.
- Roasting an inch of fresh turmeric along with the ginger will only increase the nutrition, so if you're a fan of turmeric and/or feel yourself coming down with a cold, I say go for it.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Transfer soup to a freezer-safe bag and freeze for up to 3 months. Defrost in the fridge overnight.
More easy soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Carrot Apple Ginger Soup
Ingredients
- 1.5 lb. carrots chopped into 2 inch pieces
- 2 tablespoon olive oil divided
- 2 apples peeled, cored and diced
- 3 garlic cloves
- 1 inch fresh ginger chopped into smaller chunks
- 2 ½ cups vegetable broth or more as needed
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- Preheat oven to 400° and spray a large baking sheet with nonstick spray.
- Place the carrots onto the baking sheet, then drizzle with 1 tablespoon olive oil, and add a pinch of salt and pepper; toss to combine.
- Roast the carrots for 25 minutes, then remove the baking sheet and add the apples, garlic, remaining olive oil, and a pinch of salt; toss to combine, then place back into the oven for 5 minutes. Last, remove the sheet, add the ginger, and continue roasting for 5 minutes or until the carrots and apples are tender.
- While the vegetables are roasting, pour the broth into a saucepan and warm it up. You want it to be warm but not scorching hot; set aside.
- Transfer everything to a high power blender, then pour in the warmed vegetable broth. Blend the soup on low speed until the soup is a smooth consistency.
- Pour the soup into the saucepan, then stir in the cream (or coconut milk for dairy free option). Add salt and pepper to taste and enjoy!
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