Spiced Carrot, Apple & Ginger Soup

January 16, 2014 by Laura Haugen 11 Comments

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)

Serves 4-6

•  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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.