Easy Carrot, Ginger & Apple Soup

Ingredients

• 454 g (1 lb)carrots, ends trimmed and roughly chopped (no need to peel)
• 2–3, about 425 g (15 oz)sweet apples, cored and roughly chopped (no need to peel)
• 1 piece, about 2.5 cm (1 inch)ginger, roughly chopped
• 3 clovesgarlic, crushed
• 2.5 ml (½ tsp)ground coriander
• 946 ml (4 cups)vegetable stock or water
• To tastesalt and pepper

Instructions

1. 1

   Add the ingredients

   Put the carrots, apples, ginger, crushed garlic and ground coriander into a large saucepan.

2. 2

   Bring to a boil

   Pour in the vegetable stock or water, covering the ingredients, and bring the mixture to a boil.

3. 3

   Simmer until tender

   Lower the heat, cover the saucepan and simmer for 10 minutes, or until the carrots are tender.

4. 4

   Season and blend

   Season well with salt and pepper, then blend the soup until smooth using a jug blender or an immersion blender.

5. 5

   Reheat and serve

   Reheat the soup if needed, then serve in large bowls with bread.

What is carrot, ginger and apple soup?

This is a blended vegetable soup with sweet apple and a warming note of ginger. It belongs to a broad tradition of puréed soups rather than one particular regional style, and its simple combination makes it easy to prepare at home.

The carrots give the soup its earthy base, while apple brings a little sweetness and coriander rounds out the flavour. Blending everything together makes a smooth, comforting bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 1g protein, 21g carbs, 2g fat.

The carrots and apples provide most of the carbohydrates, while the vegetable stock contributes little fat or protein. Serve a bowl with bread for a more substantial meal, or add a protein-rich accompaniment such as beans.

Why leave the skins on?

Carrots: trimming and chopping them is enough for this recipe, so peeling is not necessary. Cut the pieces roughly evenly to help them become tender at a similar rate.

Apples: removing the cores is important, but the skins can stay on as directed. Choose sweet apples for a mellow flavour alongside the ginger.

How the flavours come together

Ginger and garlic: both are simmered with the vegetables and fruit, letting their flavours infuse the stock. Roughly chopped ginger is easy to blend once it has softened.

Coriander: the small amount of ground spice adds a warm, rounded background note without taking over the apple and carrot.

Check the carrots before blending

Tenderness: simmer for 10 minutes, then test a carrot piece with a fork. It should be soft enough to blend smoothly; if it is still firm, continue simmering until tender.

Blending: take care with hot liquid, particularly if using a jug blender. Follow the blender’s instructions for hot soups and blend in batches if needed.

Stock or water?

Vegetable stock: use it for a more savoury base. Stock can vary in saltiness, so taste before adding much extra seasoning.

Water: this works as an alternative, but the soup will need more salt to bring out its flavour. Season after blending and adjust gradually.

Serving and timing

The soup takes about 20 minutes in total, including the 10-minute simmer, though the carrots’ tenderness is the best guide for when to blend. If they need longer, keep the saucepan covered and check again.

Serve it hot in large bowls with bread, as suggested in the recipe. A slice of bread makes the meal more substantial and is useful for dipping.

Recipe notes & tips

• Chop the carrots into roughly similar-sized pieces so they soften evenly.
• Use sweet apples to keep the soup’s flavour mellow.
• Taste the stock before adding salt, as some varieties are already well seasoned.
• If using water instead of stock, add salt gradually and taste as you go.
• Blend carefully and follow your jug blender’s guidance for hot liquids.

Variations

• More ginger: add a little extra ginger for a stronger warming note.
• Peppery finish: add extra black pepper at the table.
• Stock choice: use vegetable stock instead of water for a savourier base.
• Chunkier texture: blend briefly and stop before the soup is completely smooth.
• Bread pairing: serve with your preferred bread for dipping.

Common mistakes to avoid

• Uneven carrot pieces: large pieces may stay firm; chop them to a similar size.
• Blending too soon: firm carrots can leave the soup grainy; simmer until fork-tender first.
• Over-salting: stock may already be salty; taste before seasoning.
• Using water without adjustment: the flavour can seem flat; season well with salt and pepper.
• Blending hot soup carelessly: follow the blender’s hot-liquid instructions and work in batches if needed.

How to store

Cool leftovers promptly and keep them covered in the fridge for up to 3 days. Reheat gently in a saucepan until hot throughout, stirring occasionally; loosen with a little water or stock if the soup has thickened.

Frequently asked questions