Comforting and nourishing, this Homemade Creamy Vegan Carrot Apple Soup is packed with the goodness of fresh carrots and sweet apples. With its velvety texture and subtle goodness, its the perfect dish to cozy up with on a chilly day.
We happily embrace the unique combination of vegetables and fruits in this Soup, where the sweet and savory flavors unite for a delightful taste experience.
It’s a beloved dish in our household, especially during soup season, and it’s as easy to prepare as it is delicious and soothing.
I also love the fact that this soup with apples is healthy and high in fiber.
Health benefits of carrots
As per EatingWell, the health benefits of eating carrots regularly are that they support eye health and boosts immunity. This vegetable helps in lowering cholesterol and helps fight inflammation. Carrots helps boost memory along with promoting skin health.
For a nutritious breakfast, I enjoy my carrot cake overnight oats, a creative way to infuse my mornings with nutrition.
My oat flour carrot cake is a very popular dessert and easy-to- bake treat.
Health benefits of apples
A variety of apples are found and they provide immense health benefits. As per health.com being high in fiber this fruit aids in digestion and boosts heart health. Its great for weight loss and packed with antioxidants.
I love vegan apple fritters when I am in an indulgent mood.
My apple crisp is a quick treat for the season.
I have to admit that my irresistible applesauce brownies are the best.
Why you will love this recipe
High in nutrition and low in calories
Packed with fiber and antioxidants
Easy to make and kid-friendly
Bursting with flavor and satisfaction
Ingredients
Ingredients notes
Carrot – Baby carrots or regular carrots work equally well for this one-pot carrot apple soup.
Apples – I prefer Fuji or Red Delicious apples for a subtle sweetness infusion.
Bay leaf – I had dried bay leaf handy but fresh bay leaf also is fine.
Allspice – Whole allspice elevates the seasoning and aroma.
Cashew nuts – Essential for achieving that creamy texture.
Coconut milk – I prefer beverage style coconut milk to keep this soup low in calories. However canned unsweetened coconut milk should be fine too.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I heated oil in a stock pot and added all spice, bay leaf, garlic cloves and cashew nuts to it.
Secondly, I sauteed in onions and cook until translucent.
Next, I added carrots and apples to it and sauteed for about 1 minute.
Thereafter, I seasoned it with salt and pepper and mixed everything well.
Afterwards, I poured in vegetable broth and I let it simmer in medium flame covered for 3-4 minutes until the fruits and vegetables were soft. Then, I removed the lid and stirred it. With the help of the tongs, I removed the bay leaf. Then, I blended it in a blender until smooth and creamy.
Later, I poured it back in the same stockpot and stirred in coconut milk. I adjusted the salt and pepper and let it cook at low flame for 2 minutes.
Lastly, I garnished it with chopped cilantro and served it hot.
The best carrot apple soup I ever tasted.
Variations
- You may add 1/4 root ginger along with garlic for a slightly strong flavor.
- You may also stir in 2 tbsp pumpkin puree since its the season and will make its base creamier.
- You may garnish it with chopped pecans, pumpkins and fresh thyme if desired.
Serving tips
Pair with tofu nuggets for a delightful side snack or complement with a wholesome crispy tofu salad. Whole wheat bread or dinner rolls make excellent companions, and consider topping the soup with roasted chickpeas or a drizzle of extra virgin olive oil and mixed herbs.
Storing tips
Let it cool down to the room temperature completely, then refrigerate in an air tight glass container for about 2 weeks. Re-heat the soup well in the microwave before serving.
Expert tips
- It is important to use a high speed blender to blend this soup in order to get the perfect texture. Immersion blender is not recommended here.
- Most importantly, blend all spice with the soup but do not blend the bay leaf.
Yes! Turn it on at sauté mode and follow the same steps until you add vegetable broth. cancel the sauté mode and close the lid and seal the valve. Turn it on at manual high for 3 minutes. Once done, release the pressure and remove the lid. Then, blend as suggested and stir in coconut milk and serve.
I would recommend using fresh apples for the perfect taste and texture. Fresh apples release its juice while being cooked and flavors the soup immensely.
Yes you may, but whole all spice works like magic in this recipe.
More related recipes
Vegan Spinach Soup
Broccoli Cheddar Soup
Instant pot Cauliflower soup
Lentil soup
Tofu soup
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Homemade Creamy Vegan Carrot Apple Soup
Ingredients
- 2 tsp olive oil
- 2-3 whole allspice
- 1 bay leaf
- 2 garlic cloves
- 1/4 cup raw cashew nuts (unsalted and unroasted)
- 1/2 cup roughly chopped onion
- 3 medium carrots (peeled and chopped)
- 1 red delicious/Fuji apple (deseeded and chopped)
- salt as per taste
- freshly ground black pepper
- 2 cups vegetable broth
- 1/4 cup unsweetened coconut milk (tetra pack)
- 2-3 tbsp chopped cilantro (to garnish)
Instructions
- Heat oil in a stockpot and add all-spice and bay leaf to it, followed by garlic cloves and cashew nuts. Sauté for few seconds until cashew nuts are golden in color.
- Now, toss in chopped onions and sauté for 1 minute.
- Add carrots and apples followed by salt and pepper. Mix very well and cook for 1-2 minutes until apples are slightly soft.
- Pour in vegetable broth and let it cook covered for 5 minutes at medium flame.
- Turn off the flame and let the soup cool down a bit. If you have a Vitamix blender then you can add hot soup to it and blend it smooth and creamy. (Remove the bay leaf with the help of tongs before blending).
- Pour the blended soup back to the same pan and turn on the flame at medium heat. Stir in coconut milk and adjust the salt and pepper as per taste. Turn it off. Remove the soup from the heat.
- Garnish with chopped cilantro and enjoy.
Video
Notes
- You may add 1/4 root ginger along with garlic for a slightly strong flavor.
- Let it cool down to the room temperature completely, then refrigerate in an air tight glass container for about 2 weeks. Re-heat the soup well in the microwave before serving.
- I used tetra pack coconut milk that is a beverage style to keep this soup light but you may use canned coconut milk too. However, the nutritional value may vary.
- Immersion blender is not very effective in this recipe so I recommend using high speed blender to blend it for the best results.
Nutrition
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