This Carrot Apple Ginger Soup is creamy with a mild sweetness, bright flavors, and a calming warmth from the ginger, making the soup so delicious. It's made on the stovetop and ready in about 40 minutes, almost effortlessly.
I love warm soup, especially in chilly weather. Recipes that are easy to cook and hassle-free are always my choice. I'm happy to say this carrot apple ginger soup checks all the boxes(like this Spicy Butternut Squash Soup and Roasted Red Pepper and Tomato Soup).
You just need one pan for sautéing and cooking, which keeps post-cooking cleanups simple. All you do is sauté the onion, then add carrots, apples, ginger, and the rest of the ingredients. Let it cook, blend it smooth, and that's it.
When I tasted this soup for the first time, it felt like pure comfort-the warmth at the back of my throat and the sweetness on my palate made it truly satisfying.
Jump to:
Why You'll Love This Recipe
⭐️This quick, cozy soup is made with fresh ingredients that give it a rich, fresh taste.
⭐️It's light, yet still so satisfying.
⭐️Easy stove-top soup, perfect for those busy weeknights when you want something homemade without spending hours in the kitchen.
Ingredients
- Butter: You can swap this with olive oil or avocado oil for the vegan version.
- Onion: I've used yellow onion, but red onion, leeks, or shallots will work just fine in this recipe.
- Garlic: I always prefer freshly minced garlic. You can also use jarred garlic.
- Ginger: Use fresh ginger root, peel and wash thoroughly. Dry ginger powder is not a good substitute here, as it gives a totally different flavor.
- Carrots and Apples: These are the stars of the soup-naturally sweet and perfectly balanced together.
- Vegetable Broth: I use low-sodium vegetable broth. Be sure to adjust the salt based on the sodium level of the broth you choose.
- Ground Cinnamon: Adds extra warmth and cozy fall flavors.
How To Make Carrot Apple Ginger Soup
- Melt butter in a pot, and sauté the onion until soft. Add garlic and ginger; cook until fragrant.
- Stir in carrots and apples. Add broth and water; bring to a boil.
- Reduce the heat, cover, and simmer 20 minutes, until carrots are tender.
- Blend soup until smooth. Stir in salt, pepper, and cinnamon. Serve topped with fresh herbs.
♨️How To Adjust The Heat Level
- I would classify the heat level of this Carrot Apple Ginger Soup as mild, with just a gentle warmth.
- The only heat source in this recipe is the ginger. Ginger adds more of a cozy, soothing warmth than a fiery kick.
- If you prefer a spicier soup, add a pinch of crushed red pepper or stir in some freshly minced chili pepper for extra heat.
The Leftovers
- You can even use the leftovers as a pasta sauce or with noodles.
- Store the leftover carrot apple ginger soup in the refrigerator for up to three days or in the freezer for about three months.
- To reheat, warm it gently on the stovetop or in the microwave. Add a splash of vegetable broth or water to prevent it from becoming too thick.
FAQ
The thickness of the soup really depends on personal preference. If you find it too thick, add a little vegetable broth or water, a little at a time, until it reaches the consistency you like, then heat it again so the flavors blend.
If you find this soup too thin, just let it simmer on the stovetop a bit longer until it thickens to your liking.
Top this carrot apple ginger soup with pumpkin seeds, or serve it alongside chicken, bread, or even pasta for a more filling meal.
Sweet apples like Fuji or Honeycrisp work perfectly. I've tried Granny Smith (green apples), which had a unique tart flavor, but tasted super delicious.
Absolutely! The soup is naturally close to vegan. Just swap the butter for olive oil and replace the whole milk (if you're adding it) with plant-based milk.
Yes, you can. Sweet potatoes, broccoli, parsnips, pumpkin, or even squash all work beautifully. Keep in mind that adding more vegetables will change the texture and flavor slightly, but it's a fun way to experiment.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Carrot Apple Ginger Soup
Ingredients
- 1 tablespoon butter (See Notes 1 for vegan options)
- 1 onion roughly chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 6 carrots peeled and chopped
- 2 apples sweet ones like Fuji or Honeycrisp work best, peeled and chopped
- 4 cups vegetable broth (or chicken broth)
- 1 cup water adjust if needed
- 1 teaspoon salt adjust to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon cinnamon (optional)
- 1 tablespoon cilantro optional(or other herbs)
Instructions
- In a large pot, melt the butter over medium heat.
- Add onion and cook for 5 minutes or until soft.
- Stir in garlic and ginger, cook for another minute until fragrant.
- Toss in the chopped carrots and apples. Stir for a minute.
- Pour in the broth and water. Bring to a boil, then reduce the heat to low.
- Cover it with a lid and cook for about 20 minutes or until carrots are nice and tender.
- Use an immersion blender right in the pot (or carefully transfer in batches to a regular blender). Blend until silky smooth.
- Stir in salt, ground black pepper, and cinnamon.
- Ladle into bowls and top with fresh herbs. And enjoy!
Notes
- Swap butter with olive oil or avocado oil for a vegan version; yellow onion, leeks, or shallots also work well.
- Ginger provides gentle warmth; add crushed red pepper or fresh chili for extra heat.
- Sweet apples like Fuji or Honeycrisp give the best flavor; Granny Smith adds a tart twist.
- Store leftovers in the fridge up to 3 days or freeze for 3 months; reheat with a splash of broth or water.
- If the soup is too thick, thin with broth or water; if too thin, simmer longer to thicken.
Manisha Shroff says
Which vegetable or chicken broth do you use
Sujatha Muralidhar says
Thank you for asking Manisha, I don’t stick to just one brand. I usually buy Kirkland chicken broth from Costco or Wegmans’ store brand(my near by store), and I make my own veggie, meat broth at home(I love my homemade broth over the store bought ones though).