Some days, a kind gesture means everything. After our recent six-night stay in the hospital with our little one, we came home and collapsed in a heap. I was too exhausted to even boil water. Seriously. And then, a friend stopped by with warm, velvety carrot soup. And warm biscuits to boot. I cannot tell you how utterly delicious it all was, how absolutely soothing and healing. It was a great reminder to me how a kind gesture like this — not to mention delicious home-cooked food — can make a world of difference to someone going through a difficult time. Thank you, Teresa!
I haven’t stopped thinking about that carrot soup, and now that we’re feeling better, I thought I’d try creating one with a bit of a kick from ginger and other warming spices from my pantry. I decided to add some sweetness from an apple too, and to keep it vegan (with veggie broth) and dairy-free (no cream or butter) for another healthful and soulful soup. Doesn’t that bright orange color just cheer you? Don’t forget some warm biscuits for dipping. Enjoy!
Spiced Carrot, Apple & Ginger Soup
(Adapted from Joy the Baker’s Carrot Apple Ginger Soup, with additional seasonings and slight adjustments)
- 3 tablespoons coconut oil
- 1 small yellow onion, sliced
- 1 large clove garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- Dried spice blend: 1 1/2 tsp. coriander, 1 1/2 tsp. cumin, 1 tsp. curry powder, pinch of cayenne pepper (to taste)
- 1 apple, peeled and cut into 1/2-inch cubes (I used Granny Smith)
- 10-12 carrots, peeled and cut into 1/2-inch thick disks (for extra large ones, cut lengthwise down center too)
- Optional: a splash of dry white wine (I used Pinot Grigio)
- 2 cups vegetable broth, 2 cups water
- salt and pepper to taste
- Optional garnish: chia seeds and a swirl of Greek yogurt
- Heat coconut oil in a large pot over medium heat. Add onions and cook until softened and translucent, 2-3 minutes. Add ginger and garlic and cook for one minute, until fragrant; make a well in center of pot and add spices, let them cook until fragrant, another half a minute or so. Add cubed apples and chopped carrots and cook for 3 minutes more. If using wine, add a splash here to deglaze the pot and let it cook to evaporate.
- Add vegetable broth & water and bring to a boil. Reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pot from the heat and let rest for 10 minutes.
- Blend the soup in batches in a blender (to avoid the soup exploding, be sure not to fill the blender more than halfway full). Once all of the soup is blended, return to the pot.
- Warm through again and check consistency of the soup. Add more broth if you’d like. Taste, and add more seasonings, as well as salt and pepper to taste. Serve with a swirl of Greek yogurt and a sprinkling of chia seeds, or your favorite garnish. Note: Soup will last in an airtight container in the refrigerator for up to 4 days; it also freezes well — thaw in the fridge before reheating.