Carrot Ginger Soup with Maple Yogurt
Carrot Ginger Soup with Maple Yogurt- cooked with fresh ginger and tangy apple cider vinegar, this healing soup is packed full of flavor and is super easy to make!
If you’re a ginger fan then you are going to LOVE this soup. It’s cooked with two heaping tablespoons of fresh ginger plus a healthy dose of apple cider vinegar for an infusion of flavor that feels incredibly nourishing.
The original recipe for this soup comes from the cookbook Maple by Katie Webster. It tells the story of how her move to Vermont with her husband Jason eventually led to the both of them starting a small backyard sugaring operation together. Every March they go out into the muddy snow with their two girls to tap their very own maple trees and then bring the sap home to boil it on his parent’s old wood stove in the driveway as the neighbors gather around the alluring scent of maple syrup cooking over the fire.
Katie describes this soup as her personal health elixir that she turns to when she feels under the weather and one taste makes it easy to see why. It has a smooth texture from the carrots and it’s almost like you can feel the fresh ginger healing you from the inside out.
Carrot Ginger Soup Ingredients
- Mirepoix- the classic combination of onion, celery and (5lbs!) of carrots create the perfect flavor base.
- Fresh Ginger and Garlic- technically you could use dried ginger and garlic but I recommend sticking with fresh for best results. Trust me, it’s worth it!
- Granny Smith Apples- the lightly sweet, tart flavor of Granny Smith apples are the best.
- Thyme- dried thyme or fresh thyme works great.
- Vegetable Broth- my favorite broth is Better Than Bouillon. I use 3 cups in this recipe to keep the soup thick and cream but you can always add more to thin if you prefer a thinner texture.
- Apple Cider Vinegar- tangy apple cider vinegar rounds out the sweetness of the apples and carrots and pairs so well with the fresh ginger. Please don’t skip it.
- Yogurt- to keep this recipe vegan I use plain unsweetened Kite Hill Almondmilk yogurt. Feel free to use whatever kind you like, so long as it’s plain and unsweetened.
- Maple Syrup- stirring in just a teaspoon of maple syrup to the yogurt adds so much depth to the soup as a whole. It’s still delicious without it but it’s nice way to kick things up a notch!
How to Make Carrot Ginger Soup
- Sauté the mirepoix in olive oil for about 5 minutes.
- Add the apples, ginger, garlic and thyme. Cover and cook for 15 minutes.
- Pour in the vegetable broth and simmer for 15 minutes.
- Transfer to a blender and blend on high until smooth.
- Serve warm topped with maple yogurt, and enjoy!
Looking for more cozy soups?
- Roasted Acorn Squash and Apple Soup
- Easy Vegetable Minestrone
- Dairy-free Zucchini Corn Chowder
- The Best Lentil Soup
- Detoxifying Kale Soup
- Dairy-free Potato Soup
- Turnip Leek Soup
Carrot Ginger Soup with Maple Yogurt
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 lbs carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 tablespoons minced fresh ginger, about a 2-inch knob
- 3 garlic cloves, minced
- 2 Granny Smith apples, cored and chopped
- 2 teaspoons dried thyme, or 1 teaspoon fresh
- 3-4 cups vegetable broth
- 2 tablespoons apple cider vinegar
- salt & pepper , to taste
- 1/2 cup plain non-dairy yogurt
- 1 teaspoon pure maple syrup
- In a large pot, warm the olive oil over medium heat. Add the onion, carrot and celery. Sprinkle with salt and cook for 5 minutes, until onion is translucent and veggies are slightly soft.
- To the pot, add the apples, thyme, garlic and ginger. Cover and cook, stirring often, for 15 minutes, until apples have broken down and vegetables are starting to brown.
- Pour in the broth and bring to a boil. Reduce to a simmer and cook for another 15 minutes, until vegetables are soft. Remove from heat and allow to sit for a few minutes.
- Transfer the soup to a blender and blend on high until smooth. Alternatively, you can use an immersion blender and blend in batches until smooth. Add more broth if you prefer a thinner texture.
- Combine yogurt and maple syrup in a small bowl. Serve warm garnished with yogurt and fresh thyme (optional), and enjoy!
My boyfriend is a total maple syrup snob– he grew up getting the real stuff from his grandfather’s shop that carried Vermont maple syrup. We both love it– I like using it for homemade granola, and his preference is for soaking pancakes :) this soup sounds amazing- can’t wait to try!
This soup is wonderful! I made it last night and it reminds me of a recipe for Carrot Ginger Dressing from the blog Cookie and Kate https://cookieandkate.com/carrot-ginger-dressing-recipe/.
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