Creamy Ginger Carrot Apple Soup (Vegan)

This ginger carrot apple soup is easy to make and perfect as a vegan Thanksgiving appetizer or light fall lunch or dinner.

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

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

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


Directions

  1. Peel and dice your onion, carrots, apples and grate your ginger.
  2. 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.
  3. Add carrots and apples to pot along with water.
  4. Add spices, stir and bring to a boil.
  5. Once at a boil, add vegan bouillon cube and bay leaves. Cover and simmer on low for 20-25 minutes, until carrots are tender.
  6. 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.
  7. 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.


Enjoy!

Vegan Split Pea Soup

Super simple vegan split pea soup recipe.

When I’m craving something filling and comforting, but also simple to make and healthy, my go to is soup. Even though it’s March, the weather here in Nassau has been crazy the past few weeks, hot in the day but breezy and cool at night. I’m an island girl and I like my days hot and my nights balmy.

The colder weather means I don’t always want to eat a salad and I’m craving more carbs than usual – cue me gorging on rice, pasta, pizza, you name it. So after a few weeks of me eating more for convenience than health, I’ve decided to reset this week.

Enter this soup recipe. Split pea and ham soup was a staple for me growing up. It’s a common dish here in the Bahamas, where we like our soups thick and chunky, usually filled with meat and dumplings and lots and lots of salt. I wanted to recreate something that reminded me of the soup from my childhood, but without the cruelty, and was also super simple to make.

You can double up on this recipe if you want more leftovers or if you are cooking for a family. I’m usually just cooking for me and my bf, also I don’t like old food, so I tend to only make two to four portions of food at a time.

I hope you enjoy and this can be tweaked to add other seasonings to your taste and vegetables like celery or carrots. I just used what I had in the fridge and pantry and also what took the least amount of time to go from fridge to stove. Yeah, I’m lazy like that!

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Vegan split pea soup – serves two to three people

  • 1 cup split peas, rinsed and sorted
  • 1/4 of a purple onion, diced
  • 1 cup of chopped mushrooms
  • 2 cups of hot veggie broth
  • 1 cup of hot water (can use broth instead but I ran out)
  • 1 tbsp extra virgin olive oil
  • 1 tsp rosemary
  • 1/2 tsp garlic powder
  • 2 tsp nutritional yeast
  • salt and pepper to taste

Heat olive oil in a large pot. Add onions and saute until translucent on medium low heat for about four minutes. Add mushrooms and cook for two to four more minutes, until mushrooms look wilted. Add broth and water to the pot, followed by split peas. Add seasonings except for salt and pepper. Stir ingredients then simmer mixture with lid tilted on the pot for about 30-35 minutes.

Once peas are soft, transfer about 3/4 of the mixture to a high-speed blender and blend until smooth, however a few chunks are okay. (I like it chunky.) Return blended soup back to pot and stir with reserved broth. (I like to leave a little of the broth in the pot, so that when I put the blended mixture back in, it’s not too thick.) If it is too thick, you can always thin it out with a little broth or water (adding a little at a time to get desired consistency). Add salt and pepper to taste, then stir and serve.


So I love, love this soup. It is super filling on its own, or would go great with some fresh bread or salad. I find this tastes better the next day once the flavors have time to meld. It’s definitely one to keep in your dinner rotation.

Let me know what you think,

xo