The weather has been absolutely gorgeous here in Sydney and summer is just around the corner. However, even though it was warm on Tuesday, I was in the mood for a hot soup. Does that ever happen to you?
Perhaps it was because I was feeling a little bit run-down, but I just knew that some bright homemade soup would make me feel better. I had butternut squash and coconut milk on hand, so I could have easily made my Roasted Butternut Squash, Lime & Coconut Soup. But I have other plans for the squash (as you’ll soon see), so I thought a carrot soup would be a nice option. Again, I could have made my Carrot Soup, but now all those thoughts of creamy coconut-milk made me want something different. I came across Joy’s Carrot Apple Ginger Soup and figured it would be great with a bit of coconut milk substituted for half the vegetable broth.
Well, you know what? I was right! The soup has such a gorgeous color, and the flavor combination is just awesome. If you’ve ever enjoyed a fresh carrot-apple-ginger juice, then you know what I’m talking about. The coconut milk adds another level of flavor, not to mention so much creaminess. I can easily see myself making this again in the future and adding it to my list of all-time favorites…
In fact, what makes a recipe a ”keeper” in this house isn’t just its taste, but also a simple ingredient list. Apples and carrots are fridge staples, and I always try to keep a couple cans of coconut milk in the cupboard. I also freeze my fresh ginger, so that means that I can easily pull this soup together anytime, without any “special” ingredients. Gotta love those types of recipes!
- 3 tablespoons olive oil
- 1 small yellow onion, sliced
- 1 clove garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- 1 small apple, peeled and sliced
- 5 cups sliced, peeled carrots (about 1½ pounds)
- 2 cups vegetable broth
- 1 can coconut milk
- pinch of nutmeg
- salt and pepper to taste
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
- Increase heat to medium-high and add vegetable broth. Bring to a boil. Reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir-in the coconut milk.
- Use an immersion (stick) blender to fully blend the soup, or, if using a regular blender, blend the soup in batches. (Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.)
- Once all of the soup is blended, return to the pot (if you used a regular blender). You may decide that you want you soup a bit thinner in consistency. Add more vegetable broth if you’d like. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup won’t need much pepper, as ginger is pretty spicy.
- Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, coconut milk, vegan sour cream, cashew cream, fresh coriander (cilantro), carrot greens, etc…
- Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well. Thaw in the fridge before reheating.
I came across this recipe while deciding what to have for dinner. I had all the ingredients and put it together and it is absolutely amazing. Thank you so much for this recipe. It is going in to my favourites.
I love when that happens! Thanks so much for trying it and letting me know about it. You should try the butternut squash one too. A bit more work but similar and super delicious!
Gorgeous recipe, my dear! Bookmarked!
Thanks JL – Let me know when you try it!
I’m with you, I eat hot soup at every time of the year, weather be damned. This sounds super-tasty…carrots make for a great budget soup, though I’ve never paired them with coconut milk. Also, I love those little glasses you used for serving, that’s a really neat idea that I’ll have to remember!
Cool, so I’m not the only one :) Agreed, I love the use of carrots. I always have them on hand (other than butternut squash, which I only buy every few weeks).
Those are our drinking glasses. I normally use them for cold soup (gazpacho, etc), but since it was a nice night out, I didn’t feel like serving the hot soup in a big ol’ bowl. Those little glasses are the perfect portion-size, and look nice when entertaining :)
Looks wonderful! Every now and again I get completely sick of eating raw carrots as snacks yet still have a kilo or so in my fridge. This recipe will be perfect for such times :)
Hi Hannah – Same here! I always have carrots on-hand, and it’s nice to have a recipe that can use a bunch of them up so well. Let me know if you try this + what you think :)
Looks so yum! And the weather is really summery here isn’t it? I’m going to have to make these! Blessings! xox
Thanks Savannah – Let me know what you think of it!
I added a link to this on my Grub It Up page at G+……Please feel free to join us.
Hugs, Zissy
Will do, thanks so much!
When do you put the can of coconut milk in the soup? I did it after I blended everything together.
This soup turned out amazing!
Hi Ashley – Good catch! I’ll add the coconut milk to the instructions now. Glad you liked it!
Just made this with organic apples and carrots. WOW, yum. The recipe called for a can of coconut milk. I bought a carton and added about 12-15 oz. perfect, thanks
Hi Carol – It would be outstanding with organic carrots and apples! Glad you liked it :)
Angela – I just finished making this and devouring a bowl. Holy crap! This stuff is amazing!! I’m not Vegan, I’m not even a very good Vegetarian, but man oh man – it’s food like this that makes me believe I will get there! My roommate suggested that it would be tasty with curry spice, but I think I’m too much in love to imagine adding anything to our budding relationship just yet . . .
Thank you so much for posting! I just discovered you this morning and I have already found a ton of recipes to try out (while I was supposed to be working . . .)!
Hi Shannon – I’m so glad you liked it, thanks for taking the time to share all those kind words! You may also like this soup, it’s also one of my faves: http://www.vegangela.com/2011/05/10/roasted-butternut-squash-lime-and-coconut-soup/. Anyway, thanks for writing, and let me know what else you try. Take care!