Healthy Carrot Apple Ginger Soup
This Healthy Carrot Apple Ginger Soup recipe is so delicious and easy to prepare! It makes a wonderful lunch on a cold winter's day. It is also a tasty vegetarian soup served up with sandwiches on a busy weeknight. The carrots, green apples and ginger provide an immune system boost during cold and flu season. Roasting the fruit and vegetables provides a depth in flavor to this simple to prepare meal.
One of my favorite things about winter weather is that it is the perfect time of year to enjoy soup! I love preparing and eating it, I wouldn't mind having soup five nights a week to be honest. For dinner, I like to make heartier recipes like: Healthy Vegan Lentil Soup, Chicken Noodle Soup with Spinach and Toasted Baguette or Vegetarian Minestrone and Quesadillas. For lunch, I prepare lighter soups like Vegan Butternut Squash Soup or this amazing Healthy Carrot Apple Ginger Soup! It is very easy to make and loaded with immune boosting green apples, carrots and ginger.
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What is in the Healthy Carrot Apple Ginger Soup?
This light and healthy soup has just nine ingredients! You will need:
- Carrots
- Olive Oil
- Green Apples
- Nutmeg
- Paprika
- Vegetable Broth
- Salt
- Pepper
- Fresh Ginger
Why is this soup considered "healthy"?
This simple, vegetarian soup is made with whole, all natural ingredients. The carrots are high in fiber, antioxidants and are an all natural source of beta carotene. Green apples are low in fat and contain vitamins A, C and K. Ginger is considered one of the healthiest spices available. It has a number of proven health benefits including acting as an anti-inflammatory agent. I love having a bowl of this soup after a hard workout as all of the healthy ingredients can aid in muscle recovery.
How do I make the Carrot Apple Ginger Soup?
This delicious recipe is very simple to make. Start off by preheating the oven to 350 degrees to roast the carrots. Then, peel the carrots and place them whole onto a prepared cookie sheet.
Drizzle the carrots with olive oil and toss them to coat completely. Roast the carrots for 25 to 35 minutes or until they begin char. Turn them once while they are roasting.
Then, remove from oven and place the apples on the cookie sheet in between the carrots. Return to oven and roast for 10 to 15 more minutes, or until the apples begin to brown.
Once the apples have browned, remove cookie sheet from the oven. Then, place carrots and apples in a blender and add vegetable broth. Puree until smooth. ***This may need to be done in 2 batches, depending on size of blender. If so, add half of the apples and carrots and half the vegetable broth to each batch and puree. Place the first batch in a large pot, while pureeing the second batch.
Once pureed until smooth, add in the ginger, paprika and nutmeg and pulse until all ingredients are well combined.
Taste and adjust spices to preference. Add soup to cooking pot and warm through before serving.
Can I use an Immersion Blender to prepare the soup?
Yes, you can use an immersion blender. I have a KOIOS 4 in 1 Handheld Immersion Blender that I absolutely love! I found it on Amazon last year and use it frequently! If you are using an immersion blender, place the roasted carrots and apples in a large pot. Add the broth and blend until smooth. Then, add in the ginger, nutmeg, salt and pepper and blend until all ingredients are well combined.
How do I store the leftover Carrot Soup?
It can be stored in a covered container in the refrigerator for up to 5 days. It can also be frozen and stored in the freezer for up to 3 months.
What else can I add to the recipe?
This version is very simple! However, feel free to experiment. Add in fresh herbs like thyme or chives. If you enjoy garlic, roast a few cloves along with the carrots and apples. Top the soup with a dollop of plain Greek yogurt or a swirl of coconut milk! These are just a few ideas to elevate the recipe.
Healthy Carrot Apple Ginger Soup
Equipment
Ingredients
- 10 Carrots peeled (approximately 2.5lb)
- 2 Tablespoons olive oil
- 2 green apples cored and sliced thickly
- ½ teaspoon nutmeg
- ½ teaspoon paprika
- 4 cups of vegetable broth
- Salt and pepper to taste
- 1 Tablespoon fresh ginger minced (you can use more or less based on preference)
Instructions
- Preheat oven to 350 degrees.
- Peel your carrots and place whole on a cookie sheet.
- Drizzle carrots with olive oil and toss to coat completely.
- Roast carrots for 25-35 minutes, turning once, until charred.
- Remove the cookie tray from the oven and place the apples in between the carrots.
- Continue to roast for 10-15 minutes until apples are browned.
- Place carrots and apples in a blender and add broth or use an immersion blender***
- Puree until smooth.
- Add the seasoning and the minced ginger, blend until all ingredients are well combined
- Taste and adjust spices, as desired.
- Place in a large pot and heat until soup is warmed throughout.
- Serve hot and enoy!
Notes
Nutrition
So Tell Me...
Are you a soup fan like me? What is your favorite soup to prepare in the winter? Have you ever made a Carrot Apple Ginger soup?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
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