The other day I had a craving for soup and decided to make something I hadn’t had in years – carrot apple soup. Adding apples to your soup may sound weird, but I remember making this recipe when I first went vegetarian as a uni student and loving it.
It’s so simple to make as well as being nutritious and filling. This soup would be perfect as an appetizer for Thanksgiving or even just as a light fall lunch or dinner, paired with a salad and some bread. The full recipe is below.
Creamy Carrot Apple Soup
6 medium carrots, peeled and chopped
2 apples, peeled and diced
1 tsp grated ginger
1 small onion, diced
2 1/2 cups of water
1 tsp each of black pepper, ground sage, garlic parsley blend
1 vegetable bouillon cube
3 bay leaves
1 tbsp nutritional yeast
salt to taste
2 tbsp of oil
- Peel and dice your onion, carrots, apples and grate your ginger.
- Heat oil over medium low heat in a pot. Add grated ginger and onions and saute for 3-5 minutes until onions are translucent, being careful not to let the ginger burn.
- Add carrots and apples to pot along with water.
- Add spices, stir and bring to a boil.
- Once at a boil, add vegan bouillon cube and bay leaves. Cover and simmer on low for 20-25 minutes, until carrots are tender.
- Remove veggies from pot using a slotted spoon and add to blender. Add a few tbsps of broth if needed to blend. Reserve remaining broth and discard bay leaves. Add nutritional yeast and blend veggies until creamy.
- Return blended mix to reserved broth and stir. Add salt to taste. Serve soup garnished with sauteed kale and mushrooms. Top with red pepper flakes if desired.