Homemade Creamy Vegan Carrot Apple Soup

top view of carrot apple soup in a bowl with its garnishes.

Homemade Creamy Vegan Carrot Apple Soup

Comforting and nourishing, this Homemade Creamy Vegan Carrot Apple Soup is packed with the goodness of fresh carrots and sweet apples. With its velvety texture and subtle goodness, its the perfect dish to cozy up with on a chilly day.

Course Soup

Cuisine American

Keyword carrot apple soup, carrot apple soup recipe, how to make creamy carrot apple soup, vegan carrot apple soup

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 226kcal

Author Gunjan

Ingredients

2 tsp olive oil
2-3 whole allspice
1 bay leaf
2 garlic cloves
1/4 cup raw cashew nuts (unsalted and unroasted)
1/2 cup roughly chopped onion
3 medium carrots (peeled and chopped)
1 red delicious/Fuji apple (deseeded and chopped)
salt as per taste
freshly ground black pepper
2 cups vegetable broth
1/4 cup unsweetened coconut milk (tetra pack)
2-3 tbsp chopped cilantro (to garnish)

Instructions

Heat oil in a stockpot and add all-spice and bay leaf to it, followed by garlic cloves and cashew nuts. Sauté for few seconds until cashew nuts are golden in color.
Now, toss in chopped onions and sauté for 1 minute.
Add carrots and apples followed by salt and pepper. Mix very well and cook for 1-2 minutes until apples are slightly soft.
Pour in vegetable broth and let it cook covered for 5 minutes at medium flame.
Turn off the flame and let the soup cool down a bit. If you have a Vitamix blender then you can add hot soup to it and blend it smooth and creamy. (Remove the bay leaf with the help of tongs before blending).
Pour the blended soup back to the same pan and turn on the flame at medium heat. Stir in coconut milk and adjust the salt and pepper as per taste. Turn it off. Remove the soup from the heat.
Garnish with chopped cilantro and enjoy.

Video

Notes

You may add 1/4 root ginger along with garlic for a slightly strong flavor.
Let it cool down to the room temperature completely, then refrigerate in an air tight glass container for about 2 weeks. Re-heat the soup well in the microwave before serving.
I used tetra pack coconut milk that is a beverage style to keep this soup light but you may use canned coconut milk too. However, the nutritional value may vary.
Immersion blender is not very effective in this recipe so I recommend using high speed blender to blend it for the best results.

Nutrition