Carrot Apple Soup
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This Carrot Apple Soup recipe is a favorite cool-weather healthy carrot soup that’s creamy, satisfying, and cozy enough to warm your toes on cold days.
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This classic carrot soup is utterly delicious for lunch with favorite winter salads and sandwiches but also perfect for holiday entrées. So whether you serve it casually or dress it up for Thanksgiving, it’s a versatile soup to keep in your recipe repertoire.
What I Love About Carrot Apple Soup
It’s always about the flavor. I love the combination of apples and carrots pureed in a velvety, warming, and utterly delicious soup. I also love that this soup is creamy without actually containing any cream. The pureed carrots create a luscious silky texture all on their own!
This budget-friendly soup is easy to make with healthy, good-for-you ingredients that I know you will love!
For quick lunches, carrot leek soup or curry carrot soup are also great options. In the heart of winter, I also love to make a quick Creamy Root Vegetable Soup.
Ingredients
This easy creamy carrot soup recipe has only a handful of key ingredients, with no cream or coconut cream needed. The naturally sweet and savory silky smooth base comes entirely from pureed carrots and apples. Here’s what else I added to make it so incredibly delicious:
- Ginger adds a lovely freshness and pairs well with the carrots’ sweetness.
- Onion and garlic give it a depth of flavor.
- Extra-virgin olive oil adds richness when sauteing the vegetables.
- Apple cider vinegar makes it bright & tangy.
- Vegetable broth (or chicken broth) brings it all together with the perfect consistency.
- Fresh thyme sprigs for a savory touch
- Apple Cider to enhance the apple flavors
How to Make Carrot Apple Soup
Here’s how simple this soup is to make.
Saute carrots, apples, and onion in a large skillet with olive oil until tender and slightly caramelized.
Add garlic, ginger, and fresh thyme and cook for 1 minute more. Pour in apple cider and broth and bring to a boil.
Reduce the heat and simmer, covered, for about 10 minutes or until the carrots are very soft. Remove the thyme sprigs.
Remove the soup from the heat and blend it until smooth using an immersion blender. Alternatively, you can carefully transfer it in batches to a blender and blend until smooth.
Stir in vinegar, optional Greek yogurt, and additional salt and pepper to taste. Add additional broth or water as needed to reach desired consistency, and serve!
Thanksgiving Holiday Soup
Every holiday deserves a special soup. With its fall flavors and ingredients, this soup is especially nice for a Thanksgiving starter or side. It can easily be made ahead and reheated before serving. It keeps well in the refrigerator for several days.
Kitchen Tools
You will need only a couple of kitchen tools to make this carrot apple soup: a soup pot and a blender. Here are the tools I use:
- 4 Quart Dutch Oven: This is the pot I’m using, but you could also use a larger Dutch oven if needed
- Blender: This soup can be purred using a standard blender. I don’t have a fancy blender (but yes, it is definitely on my someday list), but this is the one I use for smoothies and pureed soups. You do need to blend in batches.
- Immersion Blender: I’m using this immersion blender when I’m not pureeing soup in my blender. It’s fantastic and super easy because you’re not moving hot soup around, and it does a great job.
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Carrot Apple Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 ½ lbs carrots peeled and coarsley chopped
- 2 apples coarsley chopped
- 1 medium onion chopped
- 4 cups vegetable broth or chicken broth
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 3 cloves garlic minced or pressed
- 1 teaspoon grated fresh ginger
- 1/4 cup apple cider
- 2 teaspoons cider vinegar
- 2 tablespoons Greek yogurt optional for added creaminess
Instructions
- Saute carrots, apples, and onion in a large skillet with olive oil until tender and slightly caramelized.
- Add garlic, ginger, and fresh thyme and cook for 1 minute more. Pour in apple cider and broth, bring to a boil then reduce the heat and simmer, covered, about 10 minutes or until the carrots are very soft. Remove the thyme sprigs.
- Remove from the heat and, using an immersion blender, blend the soup until smooth. You can also carefully transfer in batches to a blender and blend until smooth.
- Stir in vinegar, optional Greek yogurt, and additional salt and pepper to taste. Stir in additional broth or water as needed to reach desired consistency and serve!
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.