This healthy soup has a spicy kick from fresh ginger that's balanced by sweet carrots and apples. It's finished with heavy cream but easy to adjust to make vegan if needed.
To a large soup pot, add the roughly chopped onion, carrots, and apples, smashed garlic cloves, sliced ginger, vegetable broth, and salt. Stir. The liquid will not cover the ingredients entirely but that's OK. Place the thyme and rosemary sprigs in the pot and submerge them in the liquid.
Bring the ingredients to a boil over high heat. Reduce heat to low, cover, and simmer for 20 to 30 minutes until the carrots are fork-tender.
Remove the rosemary and thyme stems from the pot (some if not all of the leaves usually fall off into the soup).
Turn off the heat and blend the soup right in the pot using an immersion/handheld blender. If you don't have one, see notes for blending in an upright blender.
Stir in the heavy cream or coconut milk.
Ladle into bowls, garnish with more herbs, and add a small drizzle of maple syrup if desired. Enjoy!
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Notes
Upright blender instructions: Carefully transfer the soup to an upright blender in batches to prevent overfilling. Leave a corner of the lid cracked, or remove the plastic piece in the center, to allow steam to escape. Cover with a clean dish towel and blend on low until smooth. Transfer the blended soup to a bowl, and repeat until the soup is all blended.
Storage and reheating: Keep in an airtight container in the refrigerator for 3 to 5 days. Reheat in a saucepan over medium heat for 5 to 10 minutes or in a bowl in the microwave in 1-minute intervals, stirring between them, until warm.
Freezing: Let the soup cool completely and transfer to freezer-safe containers. Leave an inch of headspace, seal tightly, label, and store in the freezer for 3 to 6 months. Thaw overnight in the fridge before reheating or reheat from frozen in a saucepan with a lid over medium heat. Stir frequently to prevent scorching.