Carrot and Apple Soup

🛒 Ingredients

• #Base Ingredients;
• 700 grams carrots — peeled and chopped
• 2 medium apples — sweet-tart variety such as Fuji, Pink Lady or Granny Smith, peeled, cored and chopped
• 1 medium onion — diced.. 2 cloves garlic — minced
• 1 tablespoon fresh ginger — grated.. 1 tablespoon olive oil
• 4 cups vegetable stock.. ½ teaspoon ground cumin
• ¼ teaspoon ground coriander.. Pinch of cinnamon or nutmeg
• ½ teaspoon sea salt.. ¼ teaspoon black pepper
• #Finish;
• ½ cup unsweetened plant-based milk — oat, almond or cashew
• 1–2 tablespoons lemon juice
• Extra virgin olive oil, fresh parsley or black pepper — for topping

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft and translucent. Add garlic and ginger — cook 1 minute more until fragrant.

2. 2

   Simmer: Add chopped carrots, apple, cumin, coriander, cinnamon, salt, pepper and vegetable stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer 20–25 minutes until carrots and apple are completely tender and soft.

3. 3

   Blend: Remove from heat. Use an immersion blender or transfer carefully to a standard blender — blend until perfectly smooth and velvety. For an extra elegant texture, pass through a fine sieve if desired.

4. 4

   Finish: Stir in plant-based milk and lemon juice. Return to very low heat and warm gently — do not boil. Taste and adjust balance — add more lemon for brightness, salt for depth, or a pinch more spice to your liking.

5. 5

   Serve: Ladle into warm bowls. Drizzle lightly with good olive oil, top with fresh parsley and a crack of black pepper. Enjoy hot.