Gingered Carrot & Apple Soup Print Recipe Print Recipe

How have I not turned orange yet?

I mean really. I add pumpkin puree to my oatmeal, shakes and yes, even my peanut butter. I’ve made three different orange soups AND I eat at least one sweet potato a day.

Now you’re probably wondering how I’m not orange either, RIGHT?

Don’t judge. Okay fine, you can judge but only if we can still be friends.

As you’re now aware, I’m on a soup kick.

Only bad part about that is it’s 80 degree and I break a sweat every time I finish a bowl.

It’s hot.  I’ll let you interpret that however you’d like.

I’m hoping for at least a few rainy days because I have 5 more soups, chili’s and and stews to test. Oye.

[Photographed by Lisa Thiele | With Style and Grace]

Joke aside, this soup is one of my all time favorites.

It’s healthy.  gluten-free.  dairy-free.  vegetarian.  and full of flavor.

If you can’t eat the entire batch like I can, it does freeze well OR. . . you can bring a container over to your friends house. You share your soup and maybe they’ll share their wine. note: share with friends who drink wine.

I’d share my wine for this soup. It’s soooo good!


Gingered Carrot Apple Soup

PRINT Recipe

[adapted from here and here]


  • 3 tablespoons olive oil
  • 1 small yellow onion, sliced
  • 1 clove garlic, minced
  • 3 tablespoons fresh ginger, peeled and grated
  • 2 small apples, peeled and sliced
  • 1 1/2 pounds carrots, peeled and sliced, about 4-5 cups
  • 4 cups vegetable broth
  • 1/8 teaspoon of nutmeg
  • salt + pepper, to taste


In a large pot, heat olive oil over medium heat.

Add onions and cook for about 5 minutes until translucent.  Add ginger and garlic and cook for one minute.  Add sliced apples and diced carrots.

Add vegetable broth and increase heat to medium-high, bringing to a boil.  Reduce to low and simmer, uncovered for about 30 minutes or  until the carrots and apples are softened. Remove from heat and let cool slightly before you puree. Add nutmeg and salt + pepper to taste

In batches, transfer soup to blender and puree. Careful to  fill blender half full or else you’ll end up with an orange mess – about 3-4 batches.

Serve immediate or store in refrigerator in an airtight container.


*gluten-free *dairy-free *vegetarian

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  • Liren

    I could really use this right now! This odd weather aside, I think I’m coming down with something, and all my body wants is soup. The ginger would be perfect.

  • Will @ Bright.Bazaar

    Oh my goodness this looks SO good! Adding to my must cook list right away!

  • Jenn

    Beautiful! I’m usually not a fan of carrots, but I think my mind might be changed with this soup, it looks and sounds delicious, especially pairing with apples. Can’t wait to try it!

  • Bev Weidner

    how. do. you. do. it.

  • pushups with polish

    seriously though….i feel like we have the same food taste. i literally love everything you post on your blog! it makes me so happy! YUM

  • Carissa

    Orange foods are the best! Wouldn’t it be nice if eating lots of orange food gave you a tan? I know it’s supposed to make your skin glow, but I’m talking a real tan! I’d eat even more than I do already!

  • Brian

    Guess what I’m making for dinner tonight??? This! I seriously was just thinking about how I want use the apples and carrots in the fridge to make soup.

  • Mai

    I made this soup today for my lunch. It was so delicious !!! I love it !!!
    Thanks Lisa !!!

  • Ridgely’s Radar

    Yum! Perfect for this time of the year!

  • andrea

    looks yummy! Could you please share the brand of gluten free crackers?

  • With Style and Grace

    sure thing, these are Schar gluten-free table crackers

  • Maria

    Adding this to my must make list!

  • Kim-Cook It Allergy Free

    This is beautiful. I make a somewhat similar one with roasted butternut squash, apples, onions, and ginger. I LOVE the idea of making this with carrots. i will totally be making this soon. And your photos of it are just gorgeous.

  • mandy

    Soup, my one true love.

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