Carrot, Ginger and Apple Soup

5.0/5 rating (1 votes)
Carrot, Ginger and Apple Soup

I have been juicing this fall and really enjoying the different varieties. Today I decided to take some of the ingredients I have been playing around with and make a carrot, ginger and apple soup. What a great paleo recipe and gluten free to enjoy.. This soup really warms the soul..



  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 stalk celery, finely chopped
  • 1 glove garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon or more freshly ground pepper
  • 4 large carrots, peeled and thinly sliced
  • 2 large apples, peeled and coarsely chopped
  • 2 teaspoons fresh ginger
  • 1 bay leaf
  • 4 cups chicken broth (or vegetable broth)
  • 1 tablespoon chopped fresh parsley, garnish


  1. Heat a large pot over medium heat. Add in oil, onion and celery. Sauté for about 2 minutes then add in garlic, salt and pepper. Continue to sauté until the onion is softened and translucent; about 7 minutes.

  2. Add carrots, apples, ginger and bay leaf. Stir well over medium heat for 3 minutes, then add chicken broth. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender for about 20 minutes.

  3. Remove the bay leaf. Using a large spoon or ladle, transfer the soup to a blender, adding about 1/2 cup of the broth; blend to a smooth puree. Pour the puree back into the soup. Reheat and tasted for any additional seasonings.

  4. Serve hot and garnish with fresh parsley.

Comments (1)

  • Cindy


    03 October 2016 at 21:36 |
    Kelly, I hope you enjoy the soup!

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