Carrot Apple Ginger Soup

Carrot Apple Ginger Soup

Carrot Apple Ginger Soup is a lovely soup recipe perfect for satisfying your hunger without making you feel heavy or tired after eating it. This powerhouse soup is nutrient-dense and a great choice for assisting your body with clearing out toxins and waste. Vibrant carrots, apple, white onion, celery, ginger, cinnamon, and vegetable broth are slowly simmered over low heat until tender and then puréed which creates a creamy soup that tastes sumptuous without the addition of heavy cream or butter.


For me there is nothing more comforting or inviting than enjoying a bowl of hot soup when the weather turns chilly. Blended soups are really easy to make and the cooking and blending process helps breaks down the fiber in the vegetables and fruits which make them much easier for your body to digest.



Carrots are a carotene-rich vegetable that has a sweet earthy flavor that blends well with other vegetables and fruits. Carrots are a powerful source of antioxidants and phytonutrients which fight inflammation and free radicals while strengthening your immunity. Carrots also contain potassium, phosphorous, magnesium, vitamin A, B vitamins, vitamin C all important nutrients for staying healthy. When carrots are eaten on a regular basis they help support the liver and provide important nutrients which help the body to eliminate fat soluble toxins.



Apples add a lovely sweetness that is wonderful in blended soups that use carrots, celery, and ginger, all flavors that mix perfectly with their delicate flavor.  Apples contain powerful phytochemicals and antioxidants which help rejuvenate and protect your body. Apples are also packed with fiber that helps stimulates the bowels to remove toxins from your body making it a fantastic intestinal cleanser. The high level of pectin in apples is wonderful for helping people with IBS and other digestive disorders.


Ginger brings a spicy warm flavor note to this soup which really enhances the carrot and apple. Ginger is a potassium-rich rhizome which is excellent for stimulating digestion and bile flow, relieving nausea, and protecting our bodies from inflammation.



Cinnamon adds just the right amount of warm spice flavor to this soup blend while giving the added benefit of helping your body keep your blood sugar stable.


What are some of your favorite soups? Please take a moment to contribute to the conversation by leaving a comment below.


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Carrot Apple Ginger Soup

Vegan, Paleo, Vegetarian, Dairy-Free, Gluten-Free, Sugar-Free

Makes 2-4 servings

1 tablespoon virgin coconut oil

¼ cup chopped white onion

1 chopped organic celery stalk

Unrefined sea salt to taste

2 teaspoons grated ginger

½ teaspoon cinnamon

1½ pounds organic carrots- cut into 1-inch rounds

1 large organic red delicious or Fuji apple-cored and cut into 1-inch cubes

4 cups organic vegetable broth or stock*

Fresh ground black pepper to taste

¼ cup organic coconut milk-preservative free

1 tablespoon fresh lemon juice



1. Place coconut oil in a medium size pot and heat over medium heat until melted and hot. Add chopped white onion, chopped celery, and sea salt to taste. Cook over medium heat until tender around 4-5 minutes.

2. Add grated ginger, cinnamon, carrot rounds, apple cubes, vegetable broth, and fresh ground black pepper to the pot. Cook soup over medium heat stirring occasionally until carrots and apple cubes are tender, around 30-40 minutes.

3. Scoop cooked vegetables and apple from the soup into a high speed blender and add coconut milk. Put top on the blender and hold top down with a towel or pot holder while you blend the hot vegetables/fruit to prevent the blender top from popping off. Blend vegetables and fruit until smooth and pour back into soup pot. If you have an immersion blender, you can just blend all the ingredients in the pot.

4. Stir soup until well combined and heat on low heat until hot but not boiling. Taste and adjust seasoning if needed. Stir in fresh lemon juice right before serving. Pour into soup bowl and enjoy hot.

5. Pour remaining soup into a heatproof container and cool slightly. Cover soup with a lid before placing in the refrigerator. Reheat soup for the dinner meal over medium-low heat.

*You can also use chicken bone broth or stock in this recipe for a nutrient-rich variation.


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  1. I am not much on “healthy” so don’t kick me out! LOL But I happened to read this recipe because I really like soup. Not sure about the coconut milk though. Is that there for the nutrients or does the recipe need the liquid. In other words, if I don’t use that, should I put in reg milk to make it work?

    • Shelley Alexander says:

      Hi Richard, I won’t kick you out! I believe everyone has to follow their own path to wellness and making the soup is a step in the right direction. The coconut milk is there to add extra flavor, creaminess, and healing nutrients to the soup. If you don’t like coconut milk you can leave it out and add extra vegetable broth or 1/3 cup of raw cashews if you have a high speed blender. You could also use organic cream if you like. I would not use regular milk because it may curdle.

    • I would add, for Richard and others who might think cocomut milk not too tasty, that when added to other foods it takes on a different flavor. I like to try recipes as is first then amend next time….just a thought, but Shelley’s response is right on, too!

  2. Hi Shelley! I’m so happy to find your site. I love connecting with bloggers through VGN–it is such an awesome resource. This soup looks delish and I’ll have to give it a try. I have all the ingredients on hand!
    Lauren recently posted..Birthday Time and 20 Things about Me!My Profile

    • Shelley Alexander says:

      Hi Lauren, I’m so glad you stopped by to visit! I hope you enjoy the soup and I look forward to getting to know you better. I was happy to find your fantastic site from VGN.

  3. Lyndsey Townsend says:

    I just finished making this truly amazing soup. It’s delicious. Thank you for spending the time to share. Definately will be making it again…

    • Shelley Alexander says:

      Wow, Thanks for sharing Lyndsey! Your positive feedback on our detox program makes sharing it so fantastic. I’m glad you enjoyed it!

  4. I can just imagine how this tastes, wonderful recipe and so nutritious!
    Vicky recently posted..Grain & Sugar Free Banana and Walnut Bread GF SCDMy Profile

  5. I will try Carrot Apple Ginger Soup for my health betterment.
    gil recently posted..Is There a Link Between Candida Albicans and Skin Conditions?My Profile

  6. mary barber says:

    this soup is on my to do list. i have also learned that carrots and ginger are good for inflamation. i suffer from inflamation due to my hip. i believe we should eat good things for our body. thank you! i know just looking at this receipe i will make it again.

    • I hope you make the soup soon Mary! Carrots and ginger are good for inflammation. I also have many recipes on the site that fight inflammation. check out my recipe for the Anti-Inflammatory Orange Avocado Smoothie it works wonders for inflammation. Turmeric is something you should start using on a daily basis to help your hip. You can buy it in capsules, fresh root, or dried powder.
      Shelley Alexander recently posted..The 7 Best Healing Foods for Anti-AgingMy Profile

  7. Mmmmm, YUM!!! Did this for supper tonight; figured it would be just right since the husb had a root canal. It tasted like dessert, actually. If he leaves any, I’m going to use it for a cozy breakfast soup on a chilly morning. Hmm, wonder how it would be served cold on a hot day? Might be a nice treat. Going to try it.
    Do you know if it can be frozen? It would be wonderful to have on hand.

  8. He enjoyed it cold today. I had a taste and liked it too; reminded me a little of pumpkin pie. Which gives me an idea… 🙂

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