Carrot, Apple, Ginger Soup Recipe

This food blog post is different than all my others because this time I had a professional photographer following me as I cooked! Lucie and I had such a fun afternoon, and the soup turned out delicious. I am not a huge carrot fan, but I did really like the hint of ginger and warmth. The soup has a creamy feel with out any dairy! Score.  Lucie and my friend Barbara were my taste testers and they both loved it! Recipe is taken from Joy The Baker.

I knew Lucie was coming over to take photos so I wanted a bright fun color to work with. Considering the cold winter days soup just seemed like the best option. ORANGE COLOR SOUP! Perfecto!





3 tablespoons olive oil (or use any type of grease you want!)

1 small yellow onion, sliced


1 clove garlic, minced

2 tablespoons fresh ginger, peeled and grated


1 small apple, peeled and sliced

4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)


4 cups vegetable broth

pinch of nutmeg ( I did not have this but should be a good addition!)




Heat olive oil in a large pot over medium heat.  Add onions and cook until softened, about 5 minutes.  Add ginger and garlic and cook for one minute.  Throw in sliced apples and diced carrots and cook for 3 minutes more. Keep mixing to help it cook. 

Turn flame to medium-high and add vegetable broth.  Bring to a boil.  Reduce flame to low and simmer, uncovered,  until carrots and apples are softened, about 30 minutes.  Remove pan from the flame and let rest for 10 minutes.



Blend the soup in a blender. If your blender is small blend in batches as to not overflow and explode!  Since the soup is hot you do not want to fill the blender more than halfway. Also leave the lid SLIGHTLY open to let some steam out. (good tip, Thanks Joy!)

Once your soup is all blended return it to your pot. You can add more vegetable broth or water if it is too thick. Also add salt and pepper to taste. The recipe calls for nutmeg which would have been nice. I did not lave any. 

Eat that day/night or store in an airtight container in the refrigerator for up to 4 days.  You can also freeze the soup and thaw in the fridge before reheating.

Let me know how it turns out! XOXO




Posted on January 22, 2014 and filed under entree, lunch, soup, apps/side dish.