Carrot Apple Ginger Soup

(from kylerhea’s recipe box)

Serve w/ Cheese Crisps:
For Sweet Carrot Apple Ginger Soup (6-8 servings): Per serving (About 12oz/342g-wt.): 150 calories (60 from fat), 7g total fat, 1g saturated fat, 2g protein, 23g total carbohydrate (5g dietary fiber, 13g sugar), 0mg cholesterol, 700mg sodium

Source: Whole Foods Newsletter



  • # 1 pound carrots, cut in 1-inch pieces
  • # 1/2 pound parsnips, cut in 1-inch pieces
  • # 1 pound Braeburn apples, cut in 1-inch pieces
  • # 3 tablespoons extra virgin olive oil
  • # 1 teaspoon sea salt
  • # 1/2 teaspoon fresh cracked black pepper
  • # 1 quart vegetable broth
  • # 1 cup water
  • # 1 tablespoon fresh grated ginger, more to taste
  • # sea salt, to taste
  • # ground pepper, to taste


  1. Preheat oven to 400°F. Combine carrots, parsnips, apples, olive oil, salt and pepper. Toss well to coat. Spread in a single layer on a rimmed baking sheet. Roast for 12 to 15 minutes, until soft and browned. Transfer to a large saucepan and cover with broth and water. Bring to a boil, then reduce to a simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper.

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