{"id":3395,"date":"2026-03-15T10:00:44","date_gmt":"2026-03-15T09:00:44","guid":{"rendered":"https:\/\/www.veggiejam.com\/english\/?p=3395"},"modified":"2026-03-15T10:00:46","modified_gmt":"2026-03-15T09:00:46","slug":"vegan-carrot-ginger-soup-with-apple-no-coconut","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/vegan-carrot-ginger-soup-with-apple-no-coconut\/","title":{"rendered":"Vegan Carrot Ginger Soup With Apple (No Coconut)"},"content":{"rendered":"\n
This vegan carrot ginger apple soup<\/strong> is exactly what you want when you\u2019re craving something warm and comforting. It\u2019s 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.<\/p>\n\n\n\n This carrot ginger apple soup was born out of a classic \u201cOh no\u2026 I\u2019m out of coconut milk\u201d<\/em> moment (happens to me all the time). Instead of Plan B, it became Plan Cashew<\/strong> \u2014 and honestly, I\u2019m very happy about it. Cashews make the soup wonderfully creamy<\/strong> without adding that slightly tropical flavor coconut milk can bring.<\/p>\n\n\n\n Carrots provide natural sweetness, ginger adds warmth and a bit of spice, and the apple brings freshness into the mix \u2014 an unbeatable trio.<\/p>\n\n\n\n Top it with crispy roasted chickpea \u201ccroutons\u201d<\/strong>, and this simple carrot soup turns into a cozy bowl of comfort. Add a slice of homemade date-walnut bread<\/a> and some homemade vegan cream cheese<\/a> on the side, and you\u2019ve got a perfect meal.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n See recipe card for quantities.<\/p>\n\n\n\n This dairy-free carrot apple soup comes together in just a few steps. Since everything will be blended later, there\u2019s no need to chop the vegetables perfectly \u2014 rough chopping is totally fine<\/strong>.<\/p>\n\n\n\n <\/p>\n\n\n\n Make double or even triple the batch<\/strong> \u2014 leftovers freeze beautifully.<\/p>\n\n\n\n The roasted chickpeas lose their crunch in the fridge, so it\u2019s best to make them fresh or briefly reheat them in the air fryer or oven<\/strong> before serving.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n For a nut-free version, you can use sunflower seeds instead. For a lower-fat, higher-protein option, replace the cashews with around \u00bd can of white beans. Bear in mind that the soup will not be as rich without the cashews.<\/p> <\/div> With 1 tablespoon chopped ginger, the soup has a noticeable kick. If you\u2019re sensitive to ginger, start with a less \u2014 you can always add more later.<\/p> <\/div> Absolutely! The ingredients may separate slightly after thawing. Simply reheat the soup in a pot and stir well until smooth again.<\/p> <\/div> <\/div>\n\n\n\n Looking for other delicious and creamy vegan soups like this one? Try these recipes:<\/p>\n\n\n I hope you\u2019ll 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\u00a0instagram<\/a>\u00a0(#veggiejam<\/strong>) with your recreation.<\/p>\n\n\n
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