If ginger in a recipe once is good, then two times is twice as good. They won’t know this Carrot, Apple Two Ginger soup is healthy. They’ll just ask for seconds.
cozy soup for any season
Some soups let you know who they are at first glance. Cream soups look rich and satisfying. Chicken Noodle Soup screams “hello, I’m here to make you feel better when you______(fill in the blank with something like “are cold” or ” feel sick” or “drive-through Panera” ). And then there are other soups like this Carrot, Apple and Two Ginger Soup. They’re stealth – they sneak up on you with a surprising flavor, health profile and ability to warm you inside and out.
One healthy bowl
Definitely in the stealth category and also Whole30® friendly. Carrot, Apple and Two Ginger Soup sounds harmless but it’s that “two ginger” moniker that steals the show. The backup singers are the carrots (roasted until caramelized alongside EIGHT, yes 8, cloves of garlic) and an apple for an added touch of sweetness. The two ginger part comes first in grated fresh ginger and second, from a blended ginger “tea” conjured up in a blender that gives this soup its spicy, warmth and necessary “bite.”
Making an Easy Soup
I forgot to tell you something else about this soup that’ll warm your heart: it’s really easy to make. You start by roasting the carrots and garlic together for about 45 minutes until the carrots are caramelized and softened and the garlic wants to pop right out of its skin. Just thinking of that garlic makes me want a big piece of crusty bread.
Heating everything up are the spices: hot paprika, cumin and a touch of nutmeg. I was really inspired to make this because a good friend of mine brought me some hot Hungarian paprika back from the Czech Republic and it’s the star of this soup. Any hot paprika will do but if you get your hands on something like this, don’t hesitate to use it!
Ginger Tea for the win
As the carrots and garlic roast, you are making a ginger “tea”, a magical elixir of chopped ginger and water in a blender. Give that a whirl until it’s all foamy and then you strain out the shreds of ginger. Once the carrots are cooked to your liking, then load them in the blender along with the garlic and blend till smooth. Note: If you don’t have a blender, you can use a food processor or a food mill because you want the carrots and apples to be pureed smooth. If you don’t have any of those, make this soup instead.
Now sauté your onion and apple in a little olive oil and add your spices. It’s nice to get them all toasty because they are at their best when warmed up a bit.
Add your ginger tea and your pureed carrots/garlic and bring that all to a cozy simmer. After a while, you’ll put the whole thing back in the blender and blend until you get a smooth consistency.
That’s basically it! I love to top this with a little creme fraiche (which I know makes it un-vegan) but unsweetened coconut or almond yogurt and toasted nuts or pumpkin seeds would be equally at home nestled on top of this soup.
For many: Makes a great first course speckled with some toasted pecans or pepitas before a festive dinner party or alongside a salad with some red onions, green apples, and pecans for a “ladies who lunch” gathering.
For a few: Perfect for dinner and then for lunch the next day. It freezes great as well!.
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Carrot, Apple and Ginger Soup
- 2 C water
- 2 T fresh ginger, peeled and coarsely chopped
- 1 lb carrots, cut into thirds; can use baby carrots
- 8 cloves garlic, unpeeled
- 3 T olive oil
- 1/2 cup onion, chopped
- 1 apple, peeled and coarsely chopped
- 1 tsp hot paprika
- 1 tsp cumin
- 1/2 tsp nutmeg
- 1 tsp fresh ginger, grated
- 1 tsp salt
- 1 tsp pepper
- 2 3/4 cup vegetable broth
- Preheat oven to 400 °.
- Arrange carrots and unpeeled garlic on small baking sheet. Toss with 1 T of olive oil and season with salt and pepper. Roast for 40 minutes until soft.
- Meanwhile, pour the water into a blender and add the chopped ginger. Blend the ginger and water for about 30 seconds until the water changes color to a pale yellow and you don’t see big pieces of ginger.
- Strain the ginger “tea” over a measuring cup and press out the ginger pulp to extract all the juice. Set aside.
- While the carrots are still roasting, saute the onion in 2 T of olive oil in a soup pot or dutch oven for about 5 minutes until translucent. Add the spices and fresh ginger and saute for a couple of minutes to let the spices release their aroma. Add 2 cups of vegetable broth along with the chopped apple, stir lightly and allow them to simmer on low for ten minutes.
- Add pureed carrots and ginger to the soup. Simmer everything together for another five minutes and add the remaining vegetable broth if needed to reach your desired consistency. You don’t want it too thin. Gently stir to combine. Correct for seasoning.
- Pour the soup into a blender and put the blender cover on but remove the center “button.” Cover the opening with a folded dish towel and start the blender on low gradually increasing the speed to medium. This way the steam will release through the towel and avoid the blender top from pushing off from the heat. Trust me – don’t skip this step!
- Correct for seasoning and serve.
- Top with a swirl of creme fraiche or Greek yogurt and fresh parsley.
- Garnish with some toasted pecans or pepitas for a little crunch.