Carrot Apple Ginger Soup with Coconut Milk

The weather has been absolutely gorgeous here in Sydney and summer is just around the corner. However, even though it was warm on Tuesday, I was in the mood for a hot soup. Does that ever happen to you?

Carrot Apple Ginger Soup with Coconut Milk - Vegan & Gluten-Free

Perhaps it was because I was feeling a little bit run-down, but I just knew that some bright homemade soup would make me feel better. I had butternut squash and coconut milk on hand, so I could have easily made my Roasted Butternut Squash, Lime & Coconut Soup. But I have other plans for the squash (as you’ll soon see), so I thought a carrot soup would be a nice option. Again, I could have made my Carrot Soup, but now all those thoughts of creamy coconut-milk made me want something different. I came across Joy’s Carrot Apple Ginger Soup and figured it would be great with a bit of coconut milk substituted for half the vegetable broth.

Carrot Apple Ginger Soup with Coconut Milk - Vegan & Gluten-Free

Well, you know what? I was right! The soup has such a gorgeous color, and the flavor combination is just awesome. If you’ve ever enjoyed a fresh carrot-apple-ginger juice, then you know what I’m talking about. The coconut milk adds another level of flavor, not to mention so much creaminess. I can easily see myself making this again in the future and adding it to my list of all-time favorites

Carrot Apple Ginger Soup with Coconut Milk - Vegan & Gluten-Free

In fact, what makes a recipe a  “keeper” in this house isn’t just its taste, but  also a simple ingredient list. Apples and carrots are fridge staples, and I always try to keep a couple cans of coconut milk in the cupboard. I also freeze my fresh ginger, so that means that I can easily pull this soup together anytime, without any “special” ingredients. Gotta love those types of recipes!

Carrot Apple Ginger Soup with Coconut Milk - Vegan & Gluten-Free

4.5 from 2 reviews
Carrot Apple Ginger Soup with Coconut Milk
 
Prep time
Cook time
Total time
 
Ingredients
  • 3 tablespoons olive oil
  • 1 small yellow onion, sliced
  • 1 clove garlic, minced
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 small apple, peeled and sliced
  • 5 cups sliced, peeled carrots (about 1½ pounds)
  • 2 cups vegetable broth
  • 1 can coconut milk
  • pinch of nutmeg
  • salt and pepper to taste
Instructions
  1. Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
  2. Increase heat to medium-high and add vegetable broth. Bring to a boil. Reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir-in the coconut milk.
  3. Use an immersion (stick) blender to fully blend the soup, or, if using a regular blender, blend the soup in batches. (Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.)
  4. Once all of the soup is blended, return to the pot (if you used a regular blender). You may decide that you want you soup a bit thinner in consistency. Add more vegetable broth if you’d like. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup won’t need much pepper, as ginger is pretty spicy.
  5. Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, coconut milk, vegan sour cream, cashew cream, fresh coriander (cilantro), carrot greens, etc…
  6. Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well. Thaw in the fridge before reheating.
Notes
Adapted from Joy the Baker's Carrot Apple Ginger Soup http://www.joythebaker.com/blog/2011/04/carrot-apple-ginger-soup

Carrot Apple Ginger Soup with Coconut Milk - Vegan & Gluten-Free

Carrot Apple Ginger Soup with Coconut Milk - Vegan & Gluten-Free

26 Comments

  1. Lexi says:

    I came across this recipe while deciding what to have for dinner. I had all the ingredients and put it together and it is absolutely amazing. Thank you so much for this recipe. It is going in to my favourites.

    Reply
    • vegangela says:

      I love when that happens! Thanks so much for trying it and letting me know about it. You should try the butternut squash one too. A bit more work but similar and super delicious!

      Reply
  2. Gorgeous recipe, my dear! Bookmarked!

    Reply
    • vegangela says:

      Thanks JL – Let me know when you try it!

      Reply
  3. Allysia says:

    I’m with you, I eat hot soup at every time of the year, weather be damned. This sounds super-tasty…carrots make for a great budget soup, though I’ve never paired them with coconut milk. Also, I love those little glasses you used for serving, that’s a really neat idea that I’ll have to remember!

    Reply
    • vegangela says:

      Cool, so I’m not the only one :) Agreed, I love the use of carrots. I always have them on hand (other than butternut squash, which I only buy every few weeks).

      Those are our drinking glasses. I normally use them for cold soup (gazpacho, etc), but since it was a nice night out, I didn’t feel like serving the hot soup in a big ol’ bowl. Those little glasses are the perfect portion-size, and look nice when entertaining :)

      Reply
  4. Hannah says:

    Looks wonderful! Every now and again I get completely sick of eating raw carrots as snacks yet still have a kilo or so in my fridge. This recipe will be perfect for such times :)

    Reply
    • vegangela says:

      Hi Hannah – Same here! I always have carrots on-hand, and it’s nice to have a recipe that can use a bunch of them up so well. Let me know if you try this + what you think :)

      Reply
  5. Savannah says:

    Looks so yum! And the weather is really summery here isn’t it? I’m going to have to make these! Blessings! xox

    Reply
    • vegangela says:

      Thanks Savannah – Let me know what you think of it!

      Reply
  6. Zissy says:

    I added a link to this on my Grub It Up page at G+……Please feel free to join us.

    Hugs, Zissy

    Reply
    • vegangela says:

      Will do, thanks so much!

      Reply
  7. Ashley says:

    When do you put the can of coconut milk in the soup? I did it after I blended everything together.

    This soup turned out amazing!

    Reply
    • vegangela says:

      Hi Ashley – Good catch! I’ll add the coconut milk to the instructions now. Glad you liked it!

      Reply
  8. Carol says:

    Just made this with organic apples and carrots. WOW, yum. The recipe called for a can of coconut milk. I bought a carton and added about 12-15 oz. perfect, thanks

    Reply
    • vegangela says:

      Hi Carol – It would be outstanding with organic carrots and apples! Glad you liked it :)

      Reply
  9. Shannon says:

    Angela – I just finished making this and devouring a bowl. Holy crap! This stuff is amazing!! I’m not Vegan, I’m not even a very good Vegetarian, but man oh man – it’s food like this that makes me believe I will get there! My roommate suggested that it would be tasty with curry spice, but I think I’m too much in love to imagine adding anything to our budding relationship just yet . . .

    Thank you so much for posting! I just discovered you this morning and I have already found a ton of recipes to try out (while I was supposed to be working . . .)!

    Reply
  10. Sarah says:

    Angela — I’ve been constantly and continuously sick the past month. This soup saved me! THANK YOU! I surprised myself by wanting seconds. You are awesome.

    Reply
    • vegangela says:

      Being sick all month is terrible! I’m so glad that this little soup made you feel better. Thanks for taking the time to let me know :)

      Reply
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