Golden Milk Carrot & Apple Soup Recipe (Vegan)

When the chill of fall arrives, there’s nothing more comforting than a warm bowl of soup. Soup season is officially upon us. This Golden Milk Carrot and Apple Soup, contributed by the talented Chanie Apfelbaum (@busyinbrooklyn on Instagram), combines the earthy sweetness of carrots and apples with the warm, anti-inflammatory properties of turmeric and ginger.

Chanie is a beloved kosher food blogger who shares modern and accessible kosher recipes that reflect her creative approach to food. The result is a creamy, cozy dish that is as nutritious as it is delicious, with an extra layer of flavor thanks to the warming cinnamon.

There’s So Much to Love About This Golden Milk Soup Recipe

Photo: Chanie Apfelbaum

• Nourishing & Comforting: Packed with antioxidants from turmeric and ginger, this easy recipe is perfect for boosting your immune system as we head into the colder months.
• Naturally Dairy-Free: Made with coconut milk, this carrot apple ginger soup is ideal for anyone avoiding dairy or looking for a parve option for kosher meals.
• Easy to Make: With simple ingredients and minimal prep, you can whip up this delicious soup in under an hour, making it perfect for weeknight dinners.

Ingredients (Serves 6-8)

• 2 tablespoons olive oil
• 1 large leek (white part only), thinly sliced
• 2 ½ pounds carrots, peeled, trimmed, and roughly chopped
• 3 McIntosh apples, peeled and roughly chopped
• 4 cups vegetable stock
• 2 cups apple cider (NOT apple cider vinegar) but ok to swap in apple juice if needed
• 1 teaspoon ground turmeric
• ½ teaspoon cinnamon
• ½ inch knob of fresh ginger, grated
• Salt and pepper to taste
• 1 cup coconut milk (plus more for garnish, optional)
• 1 ½ tablespoons honey

Instructions

1. Sauté the Leeks: Heat olive oil or coconut oil in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
2. Add the Veggies and Spices: Toss in the carrots, apples, vegetable stock, apple cider, turmeric, cinnamon, ginger, and a pinch of salt and pepper. Stir everything together and bring the mixture to a simmer.
3. Cook Until Tender: Let the soup simmer for about 30 minutes, or until the carrots are tender.
4. Blend: Once the carrots are soft, use an immersion blender (also known as a hand blender) to purée the soup until smooth. If you prefer a thinner consistency, feel free to add more stock, water, or cider. You can also use a food processor or standard high speed blender to purée.
5. Finish with Coconut Milk: Stir in the coconut milk and honey. Taste and adjust seasoning if needed. If you want a sweeter soup, add a touch more honey.
6. Serve: Ladle the soup into bowls and, for an elegant touch, swirl in additional coconut milk and drizzle with honey. A sprinkle of freshly ground black pepper or a cinnamon stick makes a great garnish! Serve with a bit of bread for a heartier meal.

Make Ahead Tips

• Prep the Veggies in Advance: Save time by chopping the carrots, apples, and leeks a day or two ahead. Store them in airtight containers in the fridge. If you prep the apples ahead of time, consider squeezing a bit of fresh lemon juice over top before storing to ward off oxidation.
• Batch Cook and Freeze: This soup freezes beautifully. Simply let it cool to room temperature before transferring it to freezer-safe containers. It will keep for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the fridge and reheat it on the stove.
• Reheat Gently: Since the soup contains coconut milk, reheat it over medium heat to maintain its creamy texture. Avoid boiling, as it can cause the coconut milk to separate.

Frequently Asked Questions (FAQs)

Can I replace the coconut milk?

Yes! If you’re not a fan of coconut milk or have a coconut allergy, feel free to leave it out. You can replace it with additional vegetable stock or even a dairy-free milk alternative like almond or oat milk.

What other garnishes work well?

Aside from coconut milk and honey, you can get creative with your toppings! Try a sprinkle of toasted seeds like pumpkin or sunflower for added texture, or top with fresh herbs like parsley or cilantro for a pop of color and freshness. You could even top it with fresh apple that’s been very finely diced. The world is your oyster.

Can I make this soup for a large crowd?

Absolutely! This recipe is easily scalable. Simply double or triple the ingredients using the convenient multipliers in the recipe card above.

How do I store leftovers?

Soup is amazing left over, especially in the winter months when you need a little something to warm you up. Store any extra in an airtight container and gently reheat on the stove top or in the microwave.

This Golden Milk Carrot and Apple Soup is a perfect way to warm up any evening, whether you’re preparing for a special holiday meal or looking for a simple, nourishing weekday dinner. The sweetness from the apples combined with the warmth of turmeric and ginger makes this a recipe your whole family will love!

Golden Milk Soup And Apple Soup Recipe (Vegan)

This Golden Milk Carrot and Apple Soup is a perfect way to warm up any evening, whether you're preparing for a special holiday meal or looking for a simple, nourishing weekday dinner.

Print Recipe Pin Recipe

Course Dinner

Servings 8

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 large leek white part only, thinly sliced
• 2 ½ pounds carrots peeled, trimmed, and roughly chopped
• 3 McIntosh apples peeled and roughly chopped
• 4 cups vegetable stock
• 2 cups apple cider
• 1 teaspoon ground turmeric
• ½ teaspoon cinnamon
• ½ inch knob of fresh ginger grated
• Salt and pepper to taste
• 1 cup coconut milk plus more for garnish, optional
• 1 ½ tablespoons honey

Instructions

 

• Sauté the Leeks: Heat olive oil or coconut oil in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
• Add the Veggies and Spices: Toss in the carrots, apples, vegetable stock, apple cider, turmeric, cinnamon, ginger, and a pinch of salt and pepper. Stir everything together and bring the mixture to a simmer.
• Cook Until Tender: Let the soup simmer for about 30 minutes, or until the carrots are tender.
• Blend: Once the carrots are soft, use an immersion blender (also known as a hand blender) to purée the soup until smooth. If you prefer a thinner consistency, feel free to add more stock, water, or cider. You can also use a food processor or standard high speed blender to purée.
• Finish with Coconut Milk: Stir in the coconut milk and honey. Taste and adjust seasoning if needed. If you want a sweeter soup, add a touch more honey.
• Serve: Ladle the soup into bowls and, for an elegant touch, swirl in additional coconut milk and drizzle with honey. A sprinkle of freshly ground black pepper or a cinnamon stick makes a great garnish! Serve with a bit of bread for a heartier meal.

Keyword Golden Milk Soup, Apple Soup, Vegan