Introduction

This Spiced Carrot and Apple Soup combines the natural sweetness of apples and carrots with warm, comforting spices. It’s a smooth, flavorful soup perfect for cozy dinners or as a unique starter to impress guests.

A white bowl filled with smooth orange soup, topped with a swirl of red sauce and a small green celery leaf in the center. The soup looks creamy and silky, with the red sauce adding a shiny texture and a slight swirl pattern. The bowl sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb carrots, scrubbed and chopped
2 medium apples, cored and chopped
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cumin
2 tbsp olive oil
Salt and pepper to taste
Optional: 1/4 cup heavy cream or coconut milk for added creaminess

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onions and minced garlic, sautéing until they become soft and fragrant, about 5 minutes.
Step 2: Add the chopped carrots and apples to the pot. Cook for an additional 5 minutes, stirring occasionally to combine the flavors.
Step 3: Sprinkle in the cinnamon, nutmeg, ground ginger, and cumin, stirring well to coat the vegetables evenly with the spices.
Step 4: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 20-25 minutes, or until the carrots are tender.
Step 5: Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Step 6: If desired, stir in heavy cream or coconut milk to add richness. Season the soup with salt and pepper to taste.
Step 7: Reheat the soup if needed and serve warm for a comforting, spiced treat.

Tips & Variations

For a vegan version, use coconut milk instead of heavy cream or omit the cream entirely.
Add a pinch of chili powder or cayenne pepper for a subtle spicy kick.
Garnish with fresh herbs like cilantro or parsley to brighten the flavors.
Roasting the carrots and apples before cooking can deepen the soup’s sweetness and add a smoky note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened.

How to Serve

The image shows a smooth orange soup in a white bowl with a slightly thick texture. Floating on the surface are a few small green parsley leaves and some scattered black pepper flakes, adding contrast to the bright soup. A black spoon dips into the soup, holding some of the thick, creamy liquid. The edges of the bowl show a bit of the orange soup residue. The photo is taken on a white marbled surface, giving it a clean, fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples?

Yes, sweeter varieties like Fuji or Gala work well, but you can also use tart apples like Granny Smith for a tangier flavor profile.

Is this soup suitable for freezing?

Absolutely. Freeze soup in portions using freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Spiced Carrot and Apple Soup Recipe

Print Recipe

★★★★★

4.6 from 407 reviews

A cozy, flavorful Spiced Carrot and Apple Soup combining the natural sweetness of apples and carrots with aromatic warm spices, perfect for chilly days. This creamy, smooth soup is easy to prepare and can be enjoyed as a comforting appetizer or light meal.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Fruits

1 lb carrots, scrubbed and chopped
2 medium apples, cored and chopped
1 onion, diced
2 cloves garlic, minced

Spices and Seasonings

1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cumin
Salt and pepper to taste

Liquids

4 cups vegetable broth
2 tbsp olive oil
Optional: 1/4 cup heavy cream or coconut milk for added creaminess

Instructions

Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking and stirring until they become soft and fragrant, about 5 minutes.
Add Carrots and Apples: Stir in the chopped carrots and apples, cooking for an additional 5 minutes while occasionally stirring to combine flavors.
Add Spices: Sprinkle in cinnamon, nutmeg, ground ginger, and cumin, mixing well to evenly coat the vegetables and fruit with the spices.
Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 20 to 25 minutes until the carrots are tender.
Puree the Soup: Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender and blend until creamy.
Add Creaminess and Season: If desired, stir in heavy cream or coconut milk to add richness. Season with salt and pepper to taste.
Reheat and Serve: Warm the soup again if needed, then serve hot for a comforting dish.

Notes

For a vegan version, use coconut milk instead of heavy cream.
Adjust spices according to personal preference for warmth or sweetness.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve with crusty bread or a dollop of yogurt for extra texture.

Keywords: carrot apple soup, spiced soup, creamy vegetable soup, autumn soup, healthy soup recipe, vegetarian soup