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Deliciously comforting, vegan and simple to make, this Vegan Carrot Ginger Apple Soup is just what you are craving. It is so healthy and packed with vitamins, nutrients, antioxidants and is anti inflammatory.
On days when I feel like I need to “clean up” my diet, I like to eat only whole, fresh foods. Here is a creative way to add fruit and veggies together and at 125 calories per serving, you can even have a second helping guilt-free!
I made this in my Vitamix, but I have used a hand immersion blender before. The blend of these flavors is so amazing and fresh.
I always like to add ginger to my recipes whenever I can because it is such a huge, powerful anti-inflammatory. Sugar, processed foods, gluten, dairy are just a few examples of foods that can cause inflammation.
I am always trying to reduce inflammation in my diet and ginger is always my go to. Ginger is a strong antioxidant and well as having powerful anti inflammatory and anti cancer properties.
Ginger is also thought to boost your overall immune system so there is even more reason to load up on it, especially during the winter time when there are so many illness floating around.
I also added turmeric which I love just as much as I love ginger (and that is a lot). Turmeric is also a tremendous anti inflammatory that also helps to boost your immune system.
There are many studies that show that taking turmeric may prevent heart disease, Alzheimer’s disease and possibly cancer. That’s reason enough to add turmeric to your recipes whenever you can. I know I try to.
So you can see why this recipe is such a winner? All plant-based, wholesome ingredients that may help boost your immune system.
I am so in.
Before you send me an email yelling at me that Feta cheese is not vegan, I am completely aware of that. I added the crumbled feta to this because my husband likes it and it adds a little pizzaz.
You can easily leave it out (like me) to keep it vegan. It’s still delicious.
And look how pretty this is….
Carrot Ginger Apple Soup
adapted from Vitamix recipe book
1 lb. fresh organic carrots, chopped into 2 inch rounds
1 TBS coconut oil
1 inch fresh grated ginger
1/2 teaspoon ground turmeric
1 organic apple, cored and sliced (peel on)
4 cups of organic vegetable broth
1/4 cup crumbled Feta (optional and would no longer be vegan)
cilantro for topping (also optional)
1. Place carrots, sliced ginger, coconut oil and turmeric. Sauté until soft.
2. Add 2 cups of vegetable broth into sauce pan and let simmer until carrots are tender.
3. Place cooked carrots and broth into Vitamix with sliced apples, secure lid. Select Variable 1 , then quickly turn to 10. Blend for 30-45 seconds slowly adding remaining 2 cups of vegetable broth to desired creaminess. For those using a blender or hand immersion blender, follow steps 1 and 2, then add in the blender and blend, or place in a large bowl and use the hand immersion blender.
Serving Size 1 bowl (4 servings in total) 3 Weight Watchers Plus Points
Amount Per Serving:
Calories 125 Calories from Fat 41
Total Fat 4.5g
Saturated Fat 3.2g
Trans Fat 0.0g
Total Carbohydrates 18.5g
Dietary Fiber 4.4g
* Nutritional information calculated from www.caloriecount.com, not guaranteed 100% accurate
If you make this Vegan Carrot Ginger Apple Soup or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy these! Thank you for stopping by and please come back soon!