Carrot Apple Ginger Soup

by Angela (Oh She Glows) on May 3, 2011


Yesterday, a few of you expressed interest for the Creamy Sweet Potato Bake recipe, so I thought, why not kick off the Meal Planning Week with this casserole dish? The rainy and gloomy weather suited it well too.


Sadly, it was a bust!

It turned out bland and the flavours were just off. It had all the right components- kale, sweet potato, fusilli pasta, homemade bread crumbs, with plenty of creamy sauce, but they just didn’t add up for me.

Strangely enough, Eric loved this casserole. With ketchup, that is! He said he will eat leftovers for lunch so at least it won’t go to waste.

IMG_5226 IMG_5233 

I first saw Joy’s Carrot Apple Ginger Soup when I was in the depths of my flu, unable to speak or taste anything (except sugar). This bright orange soup called my name and I thought it was just what I needed to heal myself. I also figured a soup this gorgeous and bright would awaken my taste buds.


But that soup never happened. In my dreams, maybe!

It was a good idea in theory, but I was too sick to move let alone cook something. I just pretended what it might be like to eat this soup when sick. I’m sure it would have been very healing. :)

Yesterday, I was feeling rather energetic and this soup just had to be made. The last thing I wanted was to eat another bland tasting dish!



Carrot Apple Ginger Soup

Lightly adapted from Joy The Baker.

Yield: ~5 cups


  • 1 tbsp extra virgin olive oil + more for garnish
  • 1 small onion, diced (1 cup diced onion)
  • 2 garlic cloves, minced
  • 2 tbsp fresh grated ginger
  • 1 large apple
  • 1.5 pounds carrots, peeled and chopped (~5 cups)
  • 4 cups vegetable broth (I used full sodium)
  • pinch of nutmeg
  • Kosher salt, freshly ground black pepper, to taste



1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.

2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.

3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.

4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!



I made a few light modifications to the original recipe:

  • I reduced the olive oil from 3 tbsp down to 1 tbsp
  • I used 2 garlic cloves instead of 1
  • I used a large apple instead of a small apple


I had a feeling this soup was either going to blow my mind or be a huge flop.


But, how can you go wrong with apple, carrots, and ginger?


You just can’t.


So strap on those goggles and get chopping!


I feel like we are far enough along in our relationship that I can reveal to you my onion chopping secret.

Meet, the Onion Goggle.


OSGMOM gave me these a while ago and I was hesitant to use them for a long time, but now I don’t chop an onion without them! They don’t prevent tears 100%, but I would say they have cut down onion related tears about 80-90%. I only wished they worked on PMS tears too!


My favourite time to cook is at sunset- I love the way the light beams into the kitchen. :)

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When you begin cooking down the soup, it will look bland. Very bland. I was a bit nervous at this point.


After simmering for 20 minutes, transfer it to a blender (you may have to do this in batches as you don’t want to fill it more than halfway), add a pinch of nutmeg, and blend until smooth. You could probably also use an immersion blender if you have one.


The soup came alive! Just look at that gorgeous colour.

I got a bit too excited because I burned my tongue trying it! When will I ever learn?


I was really worried the soup was going to taste like this…


Instead of this…


To my delight, this was one of the best homemade soups I have tasted. I was afraid that the ginger was going to be too spicy for me, but it wasn’t at all. It was just perfect in every way.

You must try this soup. I will be making it again and again…it’s in the vault!



Carrots ‘N’ Cake Book Giveaway Winner

Jillian you are the lucky winner of the Carrots ‘N’ Cake giveaway! Congrats! Please email me angela [at] and we will get you a copy sent out. Thank you everyone for participating!

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{ 43 comments… read them below or add one }

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Trisha January 11, 2014 at 8:03 pm

Just tried this soup… made it and vita mixed it up! The first thing I said was.. “mmmm that’s delightful”.. i was looking for a new soup to make in addition to my usual weekly curried cauliflower soup…and this did the trick! So simple yet packed with flavor ( I admit I was also a bit surprised) . The only thing I did different was use a 2 lb bag of different colored carrots and decreased the ginger.. as sometimes ginger CAN be a bit overpowering. I can up it a bit for next time… for sure! YUM (from the hubby too….)


Kate February 5, 2014 at 3:18 pm

I was wondering if you can use Ginger powder instead of grated Ginger? If so, what would be the measurments? I would love to try this soup today, but don’t have any raw Ginger on hand!


Amy February 12, 2014 at 10:07 pm

Just pulled this from the archives… Bought ginger root for the first time, and I’m still an inexperienced cook but this was easy and is so warming! Thanks for the colorful recipe!


LK May 18, 2014 at 10:22 pm

Made this tonight for dinner and LOVED it! SO SO GOOD


Rachel June 27, 2014 at 3:09 pm

Love, love, love this soup! I’m currently sick and this is exactly what I needed! Fantastic! xx


Eve November 18, 2014 at 10:24 pm

Hi There. I decided to try this soup. When I checked the cupboard I was missing 2 ingredients but decided to go ahead with it. I had to alter 2 things : the pepper and nutmeg.
It came out delicious!!! I added a pinch of coriander ONLY to my serving and it was delicious!! Smooth and belly warming for sure.


Gail January 7, 2015 at 10:40 pm

I made this for dinner tonight. It was creamy and delicious. It will be a regular on our menu,


daphne march January 19, 2015 at 7:59 am

I have a teenage girl who is very hard to get food that she like that is healthy.
I just found your blog hoping she will like some of the recipe I will try from your blog.

D :)


Julie April 30, 2015 at 4:54 pm

My friend (who is not vegan but the most thoughtful & kind person ever!) made this soup today & brought it to me for lunch. It was gorgeous and fitting for the spring weather that will hopefully come our way in northern Manitoba any … day … now.
The reason I am writing though (other than to praise you for this gorgeous carrot soup) is to say that she served it with toasted pecans and almonds and the crunchy combo of the nuts with the creaminess of the soup made it even more divine (if that is possible).
Thank you Angela … my sisters and I ADORE your recipes and we all are sure that if we lived near you, we would certainly be the best of friends (friends who taste test your recipes with you of course! Lol.)
Happy cooking …


Monika June 28, 2015 at 8:07 am

I love your blog and your recipe photos! This soup looks outstanding, I can practically smell it through my screen! (And, I know what you mean, I love cooking in the late afternoon, sun streaming into the kitchen.) I don’t have any veg stock and will experiment using water. (I tend to not use stock for most recipes — just layer the flavors a bit longer when cooking…but then my palate is on the blander side.) I can’t wait to try this.

Any suggestions for an alternate ingredient to the ginger? (For an alternate version of this recipe, or if you don’t have ginger on hand?)


Brittany October 12, 2015 at 11:02 am

This soup looks amazing. I’m 37 weeks pregnant and looking to build up my frozen meal options if I made a double batch do you think I could freeze this?


Angela (Oh She Glows) October 13, 2015 at 9:57 am

I can’t see why not! :) Goodluck, you are in the home stretch now…exciting!


Yvette January 3, 2016 at 2:37 pm

I made this wonderful soup this afternoon and added celery when cooking the onions, and a pinch of tumeric and coriander as well as a couple of tablespoons of maple syrup when blending it in the Vitamix. Then after putting it in my Vitamix, I finely grated a raw carrot and steamed it in a bowl with a touch of water for a minute…then added it to the soup for a little texture…So delicious! My new favorite soup. Thank you for the recipe Angela, I can’t wait for your new book this year! P.S. If you chop your onions next to your gas stove with the flame on, you will not have tears. Works great!


Drew Facey January 24, 2016 at 8:38 pm

This is a beautiful soup! I crank it up a little more by adding half a birds eye chilli to the mix and finishing it with the zest of an orange.


Keri Mahmood January 31, 2016 at 9:01 am

This looks beautiful. Has anyone tried freezing this?


Marilyn Decarle February 1, 2016 at 5:57 pm

I adore carrot juice, carrot soup, basically anything with carrots in it gets me excited … and apples, well I try to have one every day. Of course I have the greatest love and admiration for the person who created this beautiful recipe ;o) Can’t wait to try it!


Marilyn xo


Erica April 3, 2016 at 1:52 pm

I made this today, and my husband and I both thought it tasted a bit like baby food. I ended up adding about a half cup of sour cream and 3 tbsp of tobasco.


Shreya July 4, 2016 at 3:06 am

This recipe is just sooooo amazing! !!!
Thankyou so much for posting it ☺


Angela Liddon July 4, 2016 at 10:13 am

So glad you enjoyed it, Shreya!


Wendy September 17, 2016 at 4:47 pm

Can you freeze this soup?


Angela Liddon September 19, 2016 at 2:48 pm

I can’t see why not! :)


Ranee Franti December 10, 2016 at 6:10 am

Thank you for share such a beautiful recipe. This soup looks so delicious. After 2 days My husband and me will go South Australia. So I have collected many recipes in your blog pages and I saved it. But I have a question Angela can I use any type of onions instead of small onion? I will try to collect it but incase if I can’t collect it then. Please reply me soon.
Take Care


Jen February 16, 2017 at 3:52 pm

Has anyone had success using dried ginger in this recipe?


Anni March 26, 2017 at 9:29 am

Hello! This looks interesting :)
I don’t have fresh ginger, but I have dried/the spice ginger, is that OK?


Angela Liddon March 28, 2017 at 9:36 am

Hey Anni, Yes, you can absolutely use ground ginger instead of fresh. A good rule of thumb when making this substitution is to use around ¼ teaspoon of ground ginger per tablespoon of fresh. So, in this case, you’ll want to use about ½ a teaspoon of ground ginger (or maybe a bit more to taste), rather than 2 tablespoons of fresh. I tend to prefer fresh ginger in soups and curries, but it should work in a pinch.


Olivia March 31, 2017 at 12:14 pm

This looks amazing, I’m making it this weekend! I was just wondering how well it froze?


Monique Robinson April 18, 2017 at 6:31 am

It freezes well, but it’s so good, you might not have any leftovers. :)


Angela Liddon May 3, 2017 at 8:49 am

Hey Olivia, It freezes great! Soup is one of those things that you can usually count on to make a good freezer meal. :)


Monique Robinson April 18, 2017 at 6:30 am

The BEST carrot ginger soup EVER!!!!! It is so easy to make, and so yummy, that I make it once per week!! I like to serve it with baked salmon that I flake and add to the bowl of soup and I also drizzle some liquid turmeric over the top before serving. Guess what I’m having for supper tonight, and looking forward to it. :))


Whitney May 8, 2017 at 11:25 pm

At my house, I speed up the process. I used organic unsweetened apple sauce. So much easier. Roast the carrots, process them until smooth and just add in the Apple sauce. No need to cook the apples again.


Roxanne September 22, 2018 at 10:36 pm

Great idea to add the applesauce. I’m just putting together a carrot, ginger, squash soup and wanted to add some apple. Perfect. I’ve seen a few people wondering about using powdered ginger vs fresh, its a totally different taste. I always use fresh.


Nicole December 23, 2017 at 5:39 pm

What kind of apple would you suggest for this soup? I never know which flavors work with what.



Angela (Oh She Glows) December 24, 2017 at 8:41 am

Hi Nicole,
I like Granny Smith in this soup. It’s tart flavour balances the sweetness of the carrot pretty well. But really, I think it would work with just about anything! Hope this helps :)


Ael December 31, 2017 at 6:12 pm

Looking at this has made my stomach start growling. Seriously. I may give this soup a try, later on, this week. Oh, and if you ever misplace your trusty onion goggles, running the onion under cold water for a few seconds works just as well. At least, it has for me and I am so sensitive to onions that my eyes swell shut if I’m not careful when cutting them. XD


Angela (Oh She Glows) January 2, 2018 at 8:24 am

Hey Ael, Thanks so much for the water tip…I’ve heard to run cold water while slicing them, and I find that helps, but doesn’t fully prevent the problem. Years later I’m STILL using my trusty onion goggles!! My eyes are so sensitive too. Hope you love the soup if you make it!


Debra February 11, 2018 at 9:52 pm

This is CRAZY good soup! And so simple. I tested it with my family earlier in the week and just made it with my plant-based food group and they all loved it. A winner! Thank you.


Angela (Oh She Glows) February 12, 2018 at 8:15 am

Thanks Debra! So glad to hear it was a hit :)


Gabrielle McLaren February 25, 2018 at 1:03 am

SOOO delicious- I made this with a bag full of apples from the ugly produce shelf.
I also saved some dishes by dicing smaller than usual and not bothering to blend. Worked just as well.


DW August 19, 2018 at 2:33 pm

So delicious! I’ve made this recipe a few times now and it’s akways enjoyed by all. Simple to make yet it looks quite fancy and is definitely tasty and healthy!


Nora Ross October 5, 2018 at 8:04 am

I’m making this for Canadian thanksgiving on sat. I have 16 guests. Should I be tripling the recipe as is.


Angela (Oh She Glows) October 6, 2018 at 1:09 pm

Hi Nora, Oh good question…I haven’t tripled it before but it should be fine as long as your pot is big enough! And I wouldn’t triple the salt…add it to taste slowly and you should be fine. :)


Chris October 21, 2018 at 3:38 pm

Did you ever remake the kale sweet potato pasta casserole … it sounds so good … I would love the recipe but I am not finding it on the site maybe just looking in the wrong place?


Angela (Oh She Glows) October 22, 2018 at 10:18 am

Hey Chris, thank you! I didn’t find a version of that casserole I loved enough to share, but you might want to give my Make-Ahead Roasted Butternut Squash Casserole a spin. The vegan parmesan is out of this world! Here is the recipe if you’re interested: :)


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