Dairy Free Carrot Apple Ginger Soup

 In Easy, Healthy & Nutritious Recipes, Guelph Naturopathic Doctor, Tasty Mains

Carrot Apple Ginger Soup Blog

 

I guess it’s official, Fall is here to stay.  I think the warm days are behind us, but that doesn’t mean we can’t be warm from the inside out!  This great fall soup recipe has a light , fresh texture with a deliciously sweet, to mild taste.  It’s one of my favourites for warming up with on cool days.  The best part…it freezes wonderfully.  So usually I’ll make a double batch and freeze the rest in small containers so I can pull them out for quick lunches or light dinners on weekdays.

Another amazing aspect of this Carrot Ginger Apple Soup is the ginger in the soup.  Ginger is a great immune boosting and warming herb in the fall/winter months.   It has been shown to be effective in creating infection fighting sweat to fight off colds and flus.

In my recipe I also used a Vitamix.  You could use a magic buttet, blender or an immersion blender to get the soup creamy and delicious.  However, I’m a Vitamix enthusiast and love that machine more than anything else in my kitchen!   The best part is that with a Vitamix, you can retain all the fibre from the veggies as there is no peeling involved nor mincing of the ginger. You basically boil it all together and then whip it up!  It’s amazing!  So the soup is chalk full of healthy vitamins, nutrients, anti-oxidants and fibre.

The soup is also gluten free, diary free and uses only whole foods!

Carrot Apple Ginger Soup

Carrot Apple Ginger Soup

Serving Size: 4          Active Time: 20 min          Cook Time: 1 hour

Ingredients

  • 1 large white onion or cooking onion, chopped
  • 4 stalks of celery, chopped
  • 4 Large Carrots, peeled and chopped
  • 1-2 chopped apples (you can use any apple, in mine I used a honey crisp and a ginger gold)
  • 1 tbsp minced fresh ginger
  • 2 tbsp honey
  • 1 1/2 cups plain unsweetened soymilk
  • 2 tsp salt
  • Cayenne pepper, for garnish
  • Chopped scallions, for garnish

 

Instructions

  • In a stockpot over medium heat, heat 1.5 quarts of water with the onion and celery. Bring to a boil and add the carrots. Simmer for 15 minutes, or until carrots are tender. Add the apples and ginger. Simmer for 20 minutes more.
  • Working in batches, blend the soup until it’s creamy. Return the soup to the pot and stir in the honey, soymilk and salt. Cook over low heat for 5-10 minutes or until soup reaches desired temperature. 
  • Serve hot, garnishing with cayenne pepper and scallions if desired.
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