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.
January 16, 2014 at 12:19 am
How terrible, I am so sorry to hear that your precious little one was in the hospital. Is everything alright? What a wonderful thoughtful gesture from your friend. The soup sounds wonderfully comforting. Best wishes and hope all is well.
January 16, 2014 at 12:01 pm
Hi, Suzanne, all is well now, thanks! It’s so scary when kids get sick, but we’re doing fine now, thank goodness. Yes, it was such a wonderful thoughtful gesture from my friend 🙂 Best wishes to you too!
January 16, 2014 at 8:20 am
I’m so sorry you’ve been through such a tough time, so good to hear you’ve come out the other side 🙏 and what a lovely friend and gesture – and soup!!
January 16, 2014 at 12:03 pm
Thanks, we feel blessed that everything turned out okay, and we’re back on track, thanks to some TLC (and soup!).
January 16, 2014 at 12:03 pm
January 16, 2014 at 10:29 am
Food gifts are wonderful when you are going through a rough patch, I hope you are now coming out the other side. Carrot soup looks delish!
January 16, 2014 at 12:04 pm
Thanks! We’ve made it through the worst of it, for sure, and getting stronger. When food tastes good again, you know you’re on the right track 🙂
January 16, 2014 at 3:11 pm
I am so happy to hear everything turned out ok and that your little one is fine. Thank goodness for strength and good friends (and carrot soup!). They help pull us through.
January 22, 2014 at 10:38 am
Wonderfully said 🙂 Thanks.
January 16, 2014 at 9:07 pm
Glad all is well now. This soup looks amazing. I love carrot, ginger soup and I love that you added cumin as well as the other spices. This is just how i like it. Serving it with greek yogurt makes so much sense! My secret ingredient is also a tablespoon of peanut butter. It adds depth and heft. Sooooo good. So happy you’re all doing okay.
January 22, 2014 at 10:41 am
Thanks so much. Hope you had a wonderful time recharging on your trip. Mmmm, peanut butter, gotta try that next time!