Golden Milk Carrot & Apple Soup
Golden Milk Carrot & Apple Soup: A Cozy Bowl of Sunshine
As the days get shorter and the weather cools, there’s nothing quite like a warm, comforting soup to nourish the body and soul. This Golden Milk Carrot & Apple Soup isn’t just delicious; it’s packed with flavor and goodness! We’ve taken the classic golden milk (turmeric latte) concept and infused it into a creamy, vibrant soup that’s perfect for lunch, dinner, or a cozy snack.
This recipe beautifully balances the sweetness of apples and carrots with the warm, earthy notes of turmeric, cinnamon, and ginger. The coconut milk adds a luxurious creaminess without being heavy, making it a surprisingly light and healthy option. It’s a fantastic way to sneak in extra vegetables, even for picky eaters!
What makes this soup special?
- Golden Milk Inspired: We’ve incorporated the anti-inflammatory power of turmeric and the comforting flavors of cinnamon and ginger.
- Naturally Sweet: The apples and carrots provide a natural sweetness, reducing the need for added sugar.
- Creamy & Vegan-Friendly: Coconut milk creates a rich and velvety texture without any dairy.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy weeknights.
Tips for the Best Soup:
- Quality Ingredients: Use fresh, high-quality carrots and apples for the best flavor.
- Grate Your Ginger: Freshly grated ginger provides a more vibrant and potent flavor than ground ginger.
- Adjust the Sweetness: Taste and adjust the honey to your preference. Some apples are sweeter than others.
- Blend Until Smooth: For a truly velvety texture, blend the soup until completely smooth. An immersion blender is convenient, but a regular blender works just as well.
Serving Suggestions:
- Garnish with a drizzle of coconut milk for extra creaminess and visual appeal.
- Sprinkle with a pinch of cinnamon or nutmeg.
- Serve with a crusty bread for dipping.
- Add a swirl of coconut yogurt for a tangy twist.
Frequently Asked Questions
Q: Can I use a different type of apple?
A: Yes! While McIntosh apples provide a lovely sweetness and texture, you can substitute with other varieties like Gala, Honeycrisp, or Fuji.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup suitable for freezing?
A: Yes, it freezes well! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.
Q: Can I add protein to this soup?
A: Certainly! Consider adding a can of chickpeas or white beans during the last 10 minutes of simmering for a boost of protein and fiber.
Q: I don’t have coconut milk, what can I substitute?
A: You can use full-fat oat milk or cashew cream for a similar creamy texture, though the flavor will be slightly different. You could also use light coconut milk, but the soup won’t be as rich.
Golden Milk Carrot & Apple Soup
Ingredients
- 2 tbsp olive oil
- 1 large leek, white part only, thinly sliced 2 cups
- 2.5 lbs carrots, peeled, trimmed and roughly chopped
- 3 medium McIntosh apples, peeled and roughly chopped
- 4 c vegetable stock
- 2 c apple cider
- 1 tsp ground turmeric
- 0.5 tsp cinnamon
- 0.5 inch fresh ginger, grated
- 1 c coconut milk plus more for garnish, optional
- 1-2 tbsp honey
- to taste salt and pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add leek and cook until softened, about 5 minutes.
- Add carrots and apples to the pot and cook for another 5 minutes.
- Pour in vegetable stock and apple cider. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.
- Stir in turmeric and cinnamon. Season with salt and pepper to taste.
- Remove from heat and carefully blend with an immersion blender until smooth. Alternatively, transfer to a regular blender and blend until smooth.
- Stir in coconut milk and honey. Adjust seasoning as needed.
- Serve warm, garnished with a drizzle of coconut milk if desired.
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