Food & Drinks,  Plant Powered,  Soups & Stews

Carrot, apple and ginger soup

Well today I woke up to about 6 inches of snow on the ground, and then it kept snowing; and about now I’m guessing there’s a solid 12-15 inches.

Welcome to autumn in Calgary, ugh.

I’m all for snow, I am Canadian after all, I don’t mind the cold (within reason), but for the love of god it would be nice to have a fall at least once every two or three years.

But no, no fall for us – which means nonstop soup for you. Sorry, not sorry.

This soup is about as simple as it gets – there’s really not much to it because the flavours of the ingredients speak for themselves and they don’t need any help being delicious.

The only thing I will say is make sure you grab a bunch of farm fresh carrot if you can – because the flavour is so much more than the oversized bland ones you get from the grocery store.


YIELD – 4 servings


  • 2 lbs. carrots, cut into large chunks
  • 2 apples (I use gala), peeled and cut into large chunks
  • 3 – 4 cups vegetable stock
  • 1 in. chunk of fresh ginger root
  • 2 sprigs of thyme
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste


  1. Preheat oven to 400F.
  2. Lay carrots out on a parchment lined baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25 min.
  3. Remove from oven and lay apple chunks over top of the carrots and bake for another 10-12 min until apples and carrots are soft but not mushy.
  4. Put apples and carrots into a Vitamix or other high-powered blender or food processor and add vegetable stock, thyme leaves and ginger. Pulse until pureed and smooth.
  5. If you have the soup setting on your Vitamix, you can use that setting and it will warm your soup as well. If you don’t, pour the soup into a heavy bottom pot and heat until you reach desired heat. Season with salt and pepper and serve.













I hope this soup brings a little warmth to your weekend and little ease to your thanksgiving dinner.

Till the next recipe,


Kristen xo



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