Carrot Ginger Soup Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a creamy texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and still flavorful.

Peel and dice 4 cups of carrots.

Peel and dice 2 apples of your choice.

Dice 1 medium onion.

Peel and mince 3 cloves of garlic.

Heat a large pot to medium and add olive oil.

Once hot, add in the diced onions and minced garlic; sauté for about 5 minutes until the onions are softened and slightly brown.

Add in the diced carrots and sauté for another 5 minutes.

Add 1 teaspoon of turmeric and 1 teaspoon of ground ginger; mix this all together.

Add the chopped apples and sauté for another 5 minutes.

Pour in 6 cups of vegetable broth, cover with a lid, and bring to a boil.

Lower to a simmer and let simmer for about 20 to 30 minutes until the apples and carrots are fork-tender.

Carefully transfer the ingredients to a blender; you can also wait for the ingredients to cool before blending.

Blend on high until smooth.

Carefully transfer the soup back to the same pot and heat until warmed.

Optionally, add another half a teaspoon of ground ginger to taste.

For garnish, top with pepitas (toasted pumpkin seeds) and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary