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Apple Spiced Carrot Ginger Soup

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< 1 min read
Summary

Soup doesn’t have to be reserved for the fall and winter months. While this is delicious and nourishing served warm, it’s just as delicious served cold. In fact, the apple flavor is more defined after it has a chance to sit in the refrigerator overnight. Made with organic apples, carrots, ginger, onion, celery, mustard seed, and turmeric, this soup is delicious and healing!

Yields6 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients

 ¼ cup vegetable broth (no salt added, preferably homemade)
 1 tbsp mustard seeds
 2 tsp cumin seed
 1 medium onion (roughly sliced)
 4 carrots (roughly chopped, 3–4 cups)
 4 stalks organic celery (roughly chopped, 3–4 cups)
 2 medium organic apples (cored, sliced)
 2 tbsp ginger (minced)
 1 tsp ground turmeric
 ¼ tsp salt (optional)
 ¼ tsp ground pepper (optional)
 1 tsp sweet paprika
 ½ tsp ground cinnamon
  tsp ground nutmeg
 6 cups vegetable broth (no salt added, preferably homemade)

Directions

1

In a large soup pot, heat the ¼ cup vegetable broth on medium-high heat.

2

Add the mustard and cumin seed, turn down the heat to medium, and cook (pop) for 1 minute.

3

Add the onion and cook for 2–3 minutes or until onions are translucent.

4

Add the carrots, celery, ginger, and apples.

5

Stir in the turmeric, paprika, cinnamon, nutmeg, and salt and pepper, if using.

6

Pour in the 6 cups of vegetable broth. Stir well.

7

Boil for 15–20 minutes or until carrots are tender.

8

Add, in small batches, to a blender. Blend until smooth.

9

Continue to do this until all of the soup is completely blended.

10

Taste for more salt, pepper or spices.

Chef's Notes

Substitutions
Really, you could use any apple you prefer here. Feel free to peel them, but it’s better to keep the skin on for the fiber and nutrients it contains (just be sure they’re organic and washed well).

If you want a creamier soup, substitute 1–2 cups of coconut milk for some of the 6 cups of vegetable broth.

Preparation
For the chopped vegetables (carrots, onion, celery, ginger, and apple), they don’t have to be perfectly cut since they’re being blended, however, it does help with cooking if they’re approximately the same size. Bigger pieces take longer to cook, while smaller pieces will cook up more quickly.

Delicious additions
Add chopped cilantro or basil on top.

Add toasted crushed nuts on top (or the dukkah blend!).

Add a dollop of cashew cream on top.

Sprinkle more cinnamon on top.

If you like it spicy, add crushed red pepper flakes or a dash of cayenne pepper.

Ingredients

 ¼ cup vegetable broth (no salt added, preferably homemade)
 1 tbsp mustard seeds
 2 tsp cumin seed
 1 medium onion (roughly sliced)
 4 carrots (roughly chopped, 3–4 cups)
 4 stalks organic celery (roughly chopped, 3–4 cups)
 2 medium organic apples (cored, sliced)
 2 tbsp ginger (minced)
 1 tsp ground turmeric
 ¼ tsp salt (optional)
 ¼ tsp ground pepper (optional)
 1 tsp sweet paprika
 ½ tsp ground cinnamon
  tsp ground nutmeg
 6 cups vegetable broth (no salt added, preferably homemade)

Directions

1

In a large soup pot, heat the ¼ cup vegetable broth on medium-high heat.

2

Add the mustard and cumin seed, turn down the heat to medium, and cook (pop) for 1 minute.

3

Add the onion and cook for 2–3 minutes or until onions are translucent.

4

Add the carrots, celery, ginger, and apples.

5

Stir in the turmeric, paprika, cinnamon, nutmeg, and salt and pepper, if using.

6

Pour in the 6 cups of vegetable broth. Stir well.

7

Boil for 15–20 minutes or until carrots are tender.

8

Add, in small batches, to a blender. Blend until smooth.

9

Continue to do this until all of the soup is completely blended.

10

Taste for more salt, pepper or spices.

Apple Spiced Carrot Ginger Soup