Carrot Apple Ginger Soup

This pureed soup strikes the perfect balance of sweet and savory. Perfect for winter entertaining!


  • 2 tbsp extra virgin olive oil
  • 2 shallots, chopped
  • 1 lb carrots, peeled and chopped
  • 1 Gala apple, peeled, cored and chopped
  • 3 stalks celery, chopped
  • 3 tsp ginger, minced
  • 6 cups vegetable stock
  • 1 tsp orange zest
  • juice of 1/2 lime
  • salt and black pepper, to taste
  • chives, chopped for garnish


  1. In a large pot, heat oil to medium, add shallots and cook until translucent.
  2. Add carrots, apple and celery and cook for 5 minutes. Add ginger and cook for 1 minute.
  3. Pour in the stock and add orange zest. Bring to a boil over high heat, reduce to a simmer and cover.
  4. Cook for 30 minutes until the carrots are tender, stirring occasionally.
  5. Add lime juice and season with salt and pepper to taste.
  6. Remove from heat and cool for 30 minutes. Transfer the mixture to a blender, blend on high speed until smooth.
  7. Pour the soup back into the pot to warm over medium heat. Serve with a sprinkle of chopped chives.

Makes 8 servings

Photography by Michelle Herrick
Recipe by Joanna Meyer
Styled by Kristin Alber from REstyleSOURCE

Sarah is founder of Emma magazine. Featured by HGTV Magazine and Design Sponge for her interior styling, she makes regular appearances on a variety of morning shows sharing culinary and design tips. Born and raised in Arizona, she received her degree in broadcast journalism from Arizona State University and loves any adventure with her husband and three kiddos.

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