Carrot And Apple Soup


Carrot and apple soup is a filling lunch soup, or serve in smaller portions as a starter. Refreshing and hearty, apple and ginger perfectly balanced.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Carrot and apple soup
Veronique van Ohmydish

Made by Véronique

Published at 2018-02-22, this recipe is for 4 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 09-01-2023

25 minutes 4 people Starters
Carrot and apple soup


(✓ Tip: click to check off)

  • about 1 kg carrots
  • 2 cm ginger root
  • 1 onion
  • 2 garlic cloves
  • olive oil
  • 1 liter vegetable stock
  • 2 apples (e.g. Jonagold or Elstar)
  • dash of soy sauce
  • pepper and salt to taste
  • optional: parsley for garnish
Carrot and apple soup ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • vegetable peeler
  • medium-sized pan
  • measuring cup
  • wooden spoon
  • (immersion) blender
  • coarse grater

Carrot And Apple Soup

25 minutes 4 people Starters

View the original recipe via:

Preparation -- 10 minutes

Peel and finely chop the onion and garlic cloves, there's no need to beautifully chop them cause we're going to blend them anyway. Peel and finely chop the ginger root.

Peel the carrots, remove the ends and coarsely chop the carrots. The larger the chunks are, the longer it takes until they're done.  

Carrot and apple soup
Carrot and apple soup

Finishing the carrot and apple soup -- 15 minutes

Heat olive oil in a medium-sized pan and sauté the onion, garlic and ginger for a few minutes. Then sauté the carrots for a few minutes more before you'll pour in the vegetable stock.

Bring to a boil and let it simmer for about 10 minutes, times depends on the size of the carrot pieces. Blend the soup using an immersion or regular blender. Season the soup with pepper, salt and a dash of soy sauce.

Rinse the apples and coarsely grate them for immediate serving. If you're serving the soup on a later time, don't grate the apples cause they will discolor quickly. Garnish with parsley, enjoy!

Rank this recipe!
3 votes