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-inspired Christmas recipe (vegan), ready in about 45 minutes, pairs carrots, apples, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 4 large, peeled and chopped carrots
• 2 medium, peeled, cored, and chopped apples
• 1 medium, diced yellow onion
• 1 tbsp, finely grated fresh ginger
• 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

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.