Introduction
Roasted Apple and Carrot Soup with Ginger is a velvety, vibrant soup that beautifully balances sweetness, spice, and earthiness. Roasting the carrots and apples intensifies their natural flavors, while fresh ginger adds a zesty warmth. Blended together, they create a wholesome and comforting soup that is both nourishing and elegant.
This recipe is perfect for autumn and winter, but its fresh brightness makes it enjoyable year-round. Whether you’re looking for a cozy weeknight dinner, a light lunch, or a starter for a holiday meal, this soup delivers both comfort and sophistication.
Why I Love This Recipe
I love this recipe because it feels like sunshine in a bowl. The natural sweetness of apples and carrots is deepened by roasting, while the ginger provides a subtle kick that awakens your taste buds. Every spoonful feels nourishing, warming, and incredibly flavorful without being heavy.
It’s also a recipe that bridges health and indulgence — full of vitamins and antioxidants but still creamy and satisfying. Plus, it’s one of those recipes that fills the kitchen with a mouthwatering aroma as the apples and carrots caramelize in the oven.
Why It’s a Must-Try Dish
- Balanced Flavor: Sweet, spicy, earthy, and savory all in one.
- Healthy Comfort Food: Low in calories but nutrient-rich.
- Elegant Presentation: Perfect for dinner parties or holiday meals.
- Meal-Prep Friendly: Stores and freezes well.
This soup isn’t just a dish; it’s a celebration of natural ingredients brought together in harmony.
Preparation & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4 bowls
- Calories: ~180 calories per serving
Cuisine & Course
- Cuisine: Modern, Fusion
- Course: Soup, Starter, Light Meal
Ingredients
- 1 lb (450 g) carrots, peeled and chopped
- 2 medium apples (Honeycrisp, Gala, or Fuji), peeled, cored, and sliced
- 1 medium onion, chopped
- 2 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 3 cups vegetable broth (or chicken broth)
- ½ cup coconut milk or heavy cream (optional, for creaminess)
- 1 tsp ground cinnamon (optional, for warmth)
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish
Simple Cooking Directions
- Roast carrots and apples until golden and tender.
- Sauté onion and ginger in a pot.
- Add roasted carrots and apples, then pour in broth.
- Simmer, then blend until creamy.
- Stir in coconut milk or cream, season, and serve hot.
Step-by-Step Recipe
- Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Vegetables: Place chopped carrots and apple slices on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes, flipping halfway, until caramelized and tender.
- Sauté Aromatics: In a large pot, heat 1 tbsp olive oil. Add onion and cook until soft and translucent. Add fresh ginger and sauté for 1 minute.
- Combine: Add roasted carrots and apples to the pot. Pour in broth and bring to a gentle simmer for 10 minutes.
- Blend: Use an immersion blender (or transfer to a blender in batches) to puree until smooth.
- Finish: Stir in coconut milk or cream (if using), adjust seasoning with salt, pepper, and cinnamon.
- Serve: Ladle into bowls and garnish with parsley or chives.
How to Serve
- Serve hot with crusty bread, naan, or garlic toast.
- Pair with a grilled cheese sandwich for a cozy meal.
- Garnish with a swirl of cream, roasted pumpkin seeds, or a drizzle of olive oil for elegance.
Additional Recipe Tips
- For extra depth, add a splash of apple cider vinegar or lemon juice before serving.
- Roast the onions with carrots and apples for even richer flavor.
- Make it spicy with a pinch of cayenne or red pepper flakes.
Variations
- Spiced Version: Add cumin and coriander for a more aromatic profile.
- No-Dairy Option: Use only coconut milk for a vegan version.
- Extra Creamy: Add one roasted sweet potato along with carrots for added creaminess.
- Herb Boost: Finish with fresh thyme or sage instead of parsley.
Freezing & Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop, adding a splash of broth if needed.
Special Equipment Needed
- Baking sheet for roasting
- Large soup pot
- Immersion blender or countertop blender
- Ladle for serving
Conclusion
Roasted Apple and Carrot Soup with Ginger is a soul-warming recipe that combines natural sweetness, gentle spice, and roasted depth into one perfect bowl. It’s a versatile soup that works as a starter or main dish, and it’s both nourishing and elegant. With its simple ingredients and unforgettable flavor, this is a recipe you’ll find yourself making again and again.
Roasted Apple and Carrot Soup with Ginger
Description
Roasted Apple and Carrot Soup with Ginger is a velvety, vibrant soup that beautifully balances sweetness, spice, and earthiness. Roasting the carrots and apples intensifies their natural flavors, while fresh ginger adds a zesty warmth.
Ingredients
Instructions
-
Preheat Oven : Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Roast Vegetables : Place chopped carrots and apple slices on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes, flipping halfway, until caramelized and tender.
-
Sauté Aromatics : In a large pot, heat 1 tbsp olive oil. Add onion and cook until soft and translucent. Add fresh ginger and sauté for 1 minute.
-
Combine : Add roasted carrots and apples to the pot. Pour in broth and bring to a gentle simmer for 10 minutes.
-
Blend : Use an immersion blender (or transfer to a blender in batches) to puree until smooth.
-
Finish : Stir in coconut milk or cream (if using), adjust seasoning with salt, pepper, and cinnamon.
-
Serve : Ladle into bowls and garnish with parsley or chives.
