Vegan Apple, Sage & Carrot Ginger Soup

Total time55 min

Prep time15 min

Cook time40 min

This velvety puree gets its warmth from a base of slow-cooked carrots, sweet apple, and plenty of ginger, all bloomed in coconut oil with garlic and a whisper of turmeric and cinnamon. Everything simmers together until the carrots practically fall apart, then gets blended silky-smooth with rich coconut milk and fresh sage for an earthy, aromatic finish. A touch of apple cider vinegar brightens the whole pot right before serving, balancing the natural sweetness of the apple against the spice. Ladle it into bowls with a drizzle of coconut cream and a few extra sage leaves for a cozy, restaurant-worthy presentation. It's a comforting, plant-forward soup that fits beautifully into a vegan meal plan without sacrificing any of that deep, autumnal flavor.

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Ingredients

4 servings

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
1 tbsp fresh ginger, peeled and finely grated
1 ½ lb carrots, peeled and cut into 1-inch pieces
1 large granny smith apple, peeled, cored, and roughly chopped
¼ tsp ground turmeric
¼ tsp ceylon cinnamon
4 cups bone broth, homemade or aip-compliant brand
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
1 can (13.5 oz) full-fat coconut milk
2 tbsp fresh sage leaves, thinly sliced, plus more for garnish
1 tsp apple cider vinegar
1 tsp salt, or to taste

For serving

fresh sage leaves, for garnish (optional)
coconut cream, for drizzling (optional)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute.

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