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Carrot Apple Ginger Soup

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5 from 1 review

  • Author: Lexi
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


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!


  • 1/4 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 1/2 Granny Smith apples, peeled and diced
  • 2 tsp paprika
  • 1 1/2 tsp kosher salt
  • 3/4 tsp turmeric
  • 3/4 tsp ground pepper
  • 1/2 tsp cinnamon
  • 3 cups low sodium vegetable broth
  • 1/4 cup white wine
  • 1 1/2 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


  1. 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. 
  2. 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. 
  3. 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. 
  4. Remove rosemary sprigs.
  5. 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!). 
  6. 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