Vegan Carrot Ginger Soup With Apple (No Coconut)
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.
- Total Time30 minutes
- Yield2-3 servings 1x
Ingredients
Scale
Soup
- 3-4 large (400 g) carrots
- 1 onion
- ½–1 tbsp 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 tbsp instead.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
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