This vegan carrot ginger apple soup is exactly what you want when you’re craving something warm and comforting. It’s ultra creamy thanks to cashews (no coconut milk), pleasantly spiced with ginger, lightly fruity from apple, and topped with crispy chickpeas for a satisfying, nourishing meal.
This carrot ginger apple soup was born out of a classic “Oh no… I’m out of coconut milk” moment (happens to me all the time). Instead of Plan B, it became Plan Cashew — and honestly, I’m very happy about it. Cashews make the soup wonderfully creamy without adding that slightly tropical flavor coconut milk can bring.
Carrots provide natural sweetness, ginger adds warmth and a bit of spice, and the apple brings freshness into the mix — an unbeatable trio.
Top it with crispy roasted chickpea “croutons”, and this simple carrot soup turns into a cozy bowl of comfort. Add a slice of homemade date-walnut bread and some homemade vegan cream cheese on the side, and you’ve got a perfect meal.
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Why You'll Love This Recipe
- Quick and easy: This creamy carrot ginger soup comes together in about 30 minutes with minimal effort.
- Simple ingredients: Less than 10 main ingredients, including spices.
- Healthy and nourishing: Carrots, ginger, apple, and cashews provide fiber, vitamins, and healthy fats.
- No coconut & no dairy: The creaminess comes from cashews and plant milk instead.
- Optional crunchy topping: Crispy roasted chickpeas turn this soup into a complete meal.
Ingredient Notes
- Carrots: You’ll need about 3–4 large carrots. For a fun and colorful twist, try using purple carrots.
- Onion: Adds depth and natural savory flavor.
- Ginger: Use fresh ginger if possible. Ginger powder won’t give nearly the same flavor.
- Apple: A slightly sweet variety works best. You can leave the peel on.
- Cashews & plant milk: These replace cream or coconut milk and make the soup naturally creamy. Use any unsweetened, creamy plant milk.
- Vegetable broth, salt & pepper: That’s all the seasoning the soup really needs.
- Apple cider vinegar: Adds that touch of acidity, that every dish needs.
See recipe card for quantities.
Step-By-Step Instructions
This dairy-free carrot apple soup comes together in just a few steps. Since everything will be blended later, there’s no need to chop the vegetables perfectly — rough chopping is totally fine.
- Step 1: Sauté the diced onion in a pot until translucent. Add the chopped ginger and cook briefly.
- Step 2: Add the carrots and sauté for another minute. Then add the apple pieces, cashews, salt, and pepper. Pour in the broth and simmer 20–25 minutes until the vegetables are soft.
- Step 3: Drain and pat the chickpeas dry using a kitchen towel.
- Step 4: Toss the chickpeas with spices and oil (or aquafaba), then roast them in the oven for 20 minutes until crispy.
- Step 5: Add the plant milk and apple cider vinegar to the soup base and transfer to a blender.
- Step 6: Blend everything until smooth and creamy. Season with salt and pepper to taste.
Top Tip!
Make double or even triple the batch — leftovers freeze beautifully.
The roasted chickpeas lose their crunch in the fridge, so it’s best to make them fresh or briefly reheat them in the air fryer or oven before serving.
FAQ
For a nut-free version, you can use sunflower seeds instead. For a lower-fat, higher-protein option, replace the cashews with around ½ can of white beans. Bear in mind that the soup will not be as rich without the cashews.
With 1 tablespoon chopped ginger, the soup has a noticeable kick. If you’re sensitive to ginger, start with a less — you can always add more later.
Absolutely! The ingredients may separate slightly after thawing. Simply reheat the soup in a pot and stir well until smooth again.
More Vegan Soup Recipes
Looking for other delicious vegan soups like this one? Try these recipes:
I hope you’ll give this vegan carrot ginger soup recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Carrot Ginger Soup With Apple (No Coconut)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
Description
This vegan carrot ginger apple soup is exactly what you want when you’re craving something warm and comforting. It’s ultra creamy thanks to cashews, pleasantly spiced with ginger, lightly fruity from apple, and topped with crispy chickpeas for a satisfying, nourishing meal.
Ingredients
Soup
- 3-4 large (400 g) carrots
- 1 onion
- ½–1 tablespoon fresh ginger, chopped*
- 1 small apple
- ¼ cup (30 g) cashews
- 2 cups vegetable broth
- ⅓ cup unsweetened plant milk
- ½ tbsp apple cider vinegar
- ½ tsp salt
- Black pepper
Crispy chickpeas
- 1 can (15 oz) chickpeas
- ¼ tsp garlic powder
- ½ tsp sweet paprika
- ½ tsp dried rosemary
- ½ tsp salt
- Black pepper
- 2 tsp oil or aquafaba (from chickpea can)
Instructions
- Roughly chop the onion, carrots, and apple. Chop the ginger.
- In a pot, sauté the onion over medium heat for 2–3 minutes until translucent. Add ginger and cook for 1 minute until fragrant.
- Add carrots and cook for another 1–2 minutes.
- Add apple pieces, cashews, salt, and pepper. Pour in the vegetable broth and simmer 20–25 minutes until soft.
- Stir in the plant milk and apple cider vinegar, then blend until smooth and creamy. Adjust seasoning if needed.
- For the chickpeas: While the soup is cooking, drain, rinse, and thoroughly dry the chickpeas using a kitchen towel.
- Toss them with spices and oil (or aquafaba).
- Spread on a baking sheet and roast at 400°F for about 20 minutes, until golden and crispy. (Or air fry at 355°F for 15–20 minutes, shaking halfway.)
- Serve the soup with a dollop of vegan yogurt or cashew cream, crispy chickpeas, and fresh parsley.
Notes
*Using 1 tbsp ginger will give the soup a noticeable kick. For a milder flavor, use ½ tablespoon instead.
Nutrition
- Serving Size: 1 of 2 servings (w/o chickpeas)
- Calories: 270 kcal
- Sugar: 22 g
- Fat: 8.2 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 5.7 g
- Carbohydrates: 35.9 g
- Fiber: 10.7 g
- Protein: 7.3 g
This post is also available in German (Deutsch).
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