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5 from 1 vote

Carrot Ginger Soup with Maple Yogurt

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: dinner, Soup
Cuisine: American
Servings: 4 bowls
Calories: 258kcal


  • 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!


Calories: 258kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 879mg | Potassium: 887mg | Fiber: 9g | Sugar: 25g | Vitamin A: 38362IU | Vitamin C: 21mg | Calcium: 133mg | Iron: 1mg