Ginger-Infused Carrot and Apple Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A sweet-savory soup with tender carrots and apples, brightened by fresh ginger and vegetable broth. This soups ready in about 45 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1.5 lbs, peeled and sliced carrots
• 2 medium, cored and diced apples
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp, chopped fresh chives

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook until softened (5 minutes).
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
3. Step 3: Stir in 1.5 lbs sliced carrots and 2 diced apples. Cook for 3 minutes, then add 4 cups vegetable broth. Simmer for 20 minutes until carrots are tender.
4. Step 4: Use an immersion blender to puree until smooth. Stir in 1/2 cup heavy cream, 1/4 tsp salt, and 1/4 tsp pepper. Simmer 5 minutes. Garnish with 2 tbsp chopped fresh chives.