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.
Ingredients
- 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.