This vegan carrot apple ginger soup is packed with comforting fall flavors. Perfect for a weeknight dinner or as a holiday appetizer or side dish! Free from dairy, grains, nuts and soy, it's a dish the whole family can enjoy.
This post is sponsored by Simple Mills. All opinions are our own. Thank you for supporting the brands that support us!
They're easy to make, easy to eat, easy to pack with plenty of vegetables. Altogether, just the perfect meal! And way more fun than eating salad. Agreed? (Although I do like an nice soup and salad combo. Wait, no. Scratch that. Soup + sandwich is way better!)
The best part of a puréed soup (like this one) is arguably the toppings. In this case, we've opted for a drizzle of coconut milk, pepitas, fresh sage, plenty of freshly cracked black pepper, and the best part: Simple Mills Sprouted Seed Crackers!
These crackers are a new favorite. I've always been obsessed with Simple Mills Almond Flour crackers - we use them all the time for snacking + serving with dips. While I still adore them, I just recently tried these Sprouted Seed Crackers for the first time and totally fell in love!
They're super crunchy, seedy, and of course, completely plant-based and grain free. I love eating them straight from the box, but they also make for a fantastic soup topping. Think oyster crackers, but crunchier, wayyyy more delicious and (as an added bonus) more nutritious!
In addition to crushing them and using as a garnish for the soup, I also like to serve some of the whole crackers on the side for dipping. So good!
We're so thrilled to be sharing another collaboration with Simple Mills. This time, we're also partnering up with our friend Kelly over at Nosh & Nourish.
We recently had a chance to meet the Simple Mills team at Expo East in Baltimore!
It makes me so happy to see a brand like Simple Mills doing so well. We've been using their products since the beginning and have always been huge fans. Over the years, they've not only introduced several new products, but they've also grown tremendously.
Simple Mills products are now available at thousands of popular retailers around the country. Locally, those include Whole Foods, Kroger, Costco, several smaller stores, and Meijer! So excited to see products like Simple Mills popping up in Meijer - definitely head to your local store to check it out ASAP. Check out the Simple Mills store locator here!
If you can refrain from eating the entire box of crackers right after picking it up from the store, give this vegan carrot apple ginger soup a try! It couldn't be easier to throw together.
Essentially, the soup starts out with a base of delicious onions, celery, garlic and ginger. Once those are fragrant and tender, all you have to do is throw everything else into the pot and let it simmer!
Peeled granny smith apples add sweetness and tartness, while fresh ginger packs a huge flavor punch. We've also included some favorite fall veggies, including carrots and butternut squash. These fall root vegetables add plenty of body to the soup and blend up into a perfectly creamy, luscious soup.
Speaking of blending, you can either use a regular blender or an immersion blender once all of the vegetables are tender. While a regular blender may produce smoother results, an immersion blender usually means less mess.
I usually opt for an immersion blender unless I'm blending something a bit tougher, like celery root. If you do use a blender, be sure your blender is heat-safe and take care when transferring hot liquids!
Looking for more fall soup recipes like this Vegan Carrot Apple Ginger Soup? We sourced a few ideas from the #TeamNosh ladies and we think you'll love them!
- Vegan Tortilla Soup via Pilloncillo & Vainilla. This authentic Mexican tortilla soup is served with vegan crema, crispy tortilla chips, cilantro and avocado. Can't wait to give this a try!
- 10-minute Vegan Cream of Broccoli Soup via The Pig & Quill. Ten minutes?! I'm in! Love the addition of miso to add an extra punch of flavor.
- Sweet Potato and Chickpea Curry Soup via My Diary of Us. Love the short ingredient list on this one. So much flavor, so easy to make!
- Roasted Cauliflower and Potato Soup via Nosh & Nourish. Love a good potato soup! If you want to make this vegan, sub the dairy for your fav non-dairy alternatives, and swap chicken stock for veg stock.
- If you're looking for more vegan root vegetable soups, we've got quite a few of those on our site. Favorites include Coconut Curry Squash Soup, Fall Vegetable Minestrone and Thai Red Curry Pumpkin Soup with Crispy Tofu.
We hope you give this Vegan Carrot Apple Ginger Soup a try this fall! If you make it, tag us on Instagram or leave a comment/rating below. We love hearing from you and seeing your beautiful photos!Print
This vegan carrot apple ginger soup is packed with comforting fall flavors. Perfect for a weeknight dinner or as a holiday appetizer or side dish!
- ¼ cup olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 tbsp garlic, minced
- 1 tbsp freshly grated or minced ginger
- 3 cups diced butternut squash
- 2 cups diced carrots (about 4 large carrots)
- 1 ½ Granny Smith apples, peeled and diced
- 2 tsp paprika
- 1 ½ tsp kosher salt
- ¾ tsp turmeric
- ¾ tsp ground pepper
- ½ tsp cinnamon
- 3 cups low sodium vegetable broth
- ¼ cup white wine
- 1 ½ tbsp champagne vinegar (or white wine vinegar)
- 1 tbsp maple syrup
- 2 whole sprigs of rosemary
- 10-12 sage leaves, finely chopped
- 1 cup full-fat coconut milk*
- For Garnish: Simple Mills Sprouted Seed Crackers, pumpkin seeds, fresh sage, coconut milk, black pepper
- Add olive oil to a large dutch oven over medium heat. When oil is hot, add onion and celery and sauté for 5-7 minutes, until tender.
- Add minced garlic and ginger and continue cooking for 2-3 minutes, until fragrant. Add squash, carrots, apples, paprika, salt, turmeric, and pepper and stir well. Continue cook for 6-8 minutes, stirring a few times.
- Add broth, wine, vinegar, maple, rosemary, and sage. Bring to a boil, then cover and reduce heat to medium-low. Let simmer for 35-40 minutes, or until vegetables are fully tender. and cook over medium low heat for 35-40 minutes or until veggies are softened.
- Remove rosemary sprigs.
- Carefully ladle soup into a heat-safe blender, add coconut milk and blend on high until smooth and creamy. Alternatively, use an immersion blender to purée soup in pot (and don't forget to add in the coconut milk!).
- Serve with a drizzle of leftover coconut milk, sage, Simple Mills Sprouted Seed Crackers, pumpkin seeds and black pepper. Enjoy!
You can also use acorn squash or pumpkin in place of the butternut squash.
*If you don't have coconut milk on hand, you can sub with unsweetened dairy free creamer.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Serving Size:
- Calories: 264
- Sugar: 11.1 g
- Sodium: 644 mg
- Fat: 18 g
- Saturated Fat: 8.6 g
- Trans Fat: 0 g
- Carbohydrates: 26.7 g
- Fiber: 5.5 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Keywords: carrot ginger soup