This Coconut Curry Carrot Apple Soup is simple, healthy, and the perfect balance of savory with a hint of sweetness! It is packed with flavor and is the perfect cozy dish for the Fall season!

Easy Carrot Soup

This is one of those simple soups that you can throw together with bits and pieces that you find in the fridge when you think you don’t have anything to cook. It is versatile, cozy, warm, and packed with produce and nutrients!

The base is carrots, apples, and onion, but then the flavor add-ins really take it over the top. I used a combination of vegetable broth and coconut milk to make it nice and creamy. But then spiced it up with curry powder and paprika, which add SO much amazing flavor! You can always leave those out if you aren’t a fan of spices like that, but I promise it makes a huge difference!

It is pureed until silky smooth, and topped with whatever you want! I like to top mine with a bit of sour cream and parsley, but you can get creative!

Optional toppings:

parsley or cilantro
sour cream
greek yogurt
sesame seeds
drizzle of olive oil
roasted pumpkin seeds
roasted and chopped almonds
gluten-free croutons
roasted chickpeas
the options are endless!

Ingredients for Carrot Apple Soup

Carrots – you don’t even have to peel them just make sure you wash them
Apple– you can use any type of apple you want, I like to use something in the red apple variety
Onion – yellow or white onion works best
Garlic – fresh garlic will be the best flavor, but you could also use garliuc powder
Full-fat coconut milk – this will make the soup rich and creamy while still keeping it dairy-free
Vegetable broth – you could also use bone broth if you wanted to add protein, but use vegetable if you are wanting to keep it vegetarian
Curry powder – brings so much flavor!
Salt & pepper
Paprika – adds an extra little kick, but is optional

How to Make Coconut Curry Carrot Apple Soup

Step 1

In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft.

Step 2

When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.

Step 3

Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

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