Carrot, Apple & Ginger Soup with Coconut Milk

Times of distress call for soup, but there’s only so much chicken noodle one can consume, so I created this bright, inviting carrot soup to inject a little more happiness into my quarantine days. I’ve been subscribing to a local Toronto produce delivery box and it’s amazing (check out Foodshare Toronto), but since the box is curated by them, I never know what I’m going to get. My past 4 boxes have come with 3 pounds of carrots each and more apples than I can count, and even though I’ve been using them in just about everything I make, I’ve still had a major surplus. This soup was the perfect answer to that dilemma!

I’ve made this soup several times now and it’s so perfect for clearing out the fridge. Just about any veggie ends you have will fit in perfectly – I’ve added leftover roasted squash, potatoes, and even beets and I’m always happy with how it turns out. Depending on my mood, I also like to switch things up and add in curry powder or my favourite Thai curry paste: it compliments the coconut milk so nicely. If you aren’t feeling as adventurous, just add in a pinch of nutmeg and be generous with the salt and pepper.


  • 2 tablespoons coconut oil or olive oil
  • 1 medium yellow onion, chopped
  • 6 cups chopped carrots
  • 4 celery ribs, chopped
  • 1 inch of ginger
  • 1 large apple, peeled and cubed
  • 1 teaspoon nutmeg OR 1 tablespoon curry powder or paste (optional)
  • 1 carton chicken broth (about 4 cups. You could sub in water or veggie broth to make this recipe vegan)
  • 1 can full fat coconut milk
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • Optional toppings: alfalfa sprouts, cilantro, pumpkin seeds (anything that will add a nice crunch!)


  1. Heat oil in a heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, carrots, celery and ginger, stirring to combine and sautéing for about 5 minutes.
  2. Add apples and nutmeg or curry powder/paste, if using. Combine thoroughly and sauté for about 3 minutes.
  3. Add chicken broth and coconut milk. Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened.
  4. Remove the soup from heat and let it cool slightly. Using an immersion blender, purée the mixture until smooth. Add in salt and pepper to taste.
  5. Serve into bowls and top with your favourite optional toppings.

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