Ginger-Spiced Apple and Carrot Soup with Coconut Milk

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A warming soup blending sweet apples and carrots with aromatic ginger and creamy coconut milk, inspired by festive seasonal produce. This Asian Christmas recipe (vegan), ready in about 45 minutes, pairs carrots, apples, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 4 large carrots, peeled and chopped
• 2 medium apples, peeled, cored, and chopped
• 1 medium yellow onion, diced
• 1 tbsp fresh ginger, finely grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Stir in 1 tbsp finely grated fresh ginger and 1/4 tsp ground cinnamon, cooking for 1 minute until fragrant.
2. Step 2: Add 4 large peeled and chopped carrots and 2 peeled, cored, and chopped apples to the pot. Pour in 4 cups vegetable broth, then bring to a boil. Reduce heat and simmer gently for 25 minutes until carrots and apples are very tender.
3. Step 3: Use an immersion blender to puree the soup until smooth. Stir in 1 cup coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Heat through for 5 minutes over low heat, then serve warm.