Cheddar Carrot Apple Soup (Plant-based)

Indulge in the comforting warmth of winter with our delightful vegan Cheddar Carrot Apple Soup recipe. Made from perfectly roasted carrots, apples, and a blend of fresh herbs, all tied together with the lusciousness of coconut milk, this dairy-free delight is perfect for a cozy lunch or dinner. Get ready to savor a bowlful of savory goodness! Gluten-free option. 

I love a warming steaming bowl of soup in the fall + winter. This vegan Cheddar Carrot Apple Soup is full of rich, caramelized flavor from roasting vegetables and blending them with plant-based ingredients like herbs, spices, broth, coconut milk, and nutritional yeast. You won't miss the dairy in this cheesy, smooth, and creamy vegan soup.

Move over butternut squash – carrots are stealing the show! If you're a carrot lover, brace yourself for this insanely creamy and flavor-packed carrot soup. Perfect for pairing with your favorite winter salads + grilled cheese sandwiches. With carrots playing so well with various flavors, this soup is a keeper in your recipe lineup.

And if you aren't sick of soup yet, you've got to check out these other hearty options. Imagine indulging in Creamy Cajun Pumpkin Tortellini Soup, loaded with pasta, or savoring Garlic Bread Soup for all you garlic bread enthusiasts. And for a taste of Jamaican flavor and spice, the Spicy Jamaican Corn Soup is your ultimate go-to! If you're hungry for more, Orchids + Sweet Tea has a treasure trove of soup recipes to keep your cravings satisfied.

What Makes This Soup "Cheesy" If It's Vegan?

The cheesy goodness comes from a combination of nutritional yeast and the natural sweetness of roasted carrots + apples creating a savory and rich flavor profile.

How to Make Vegan Cheesy Carrot Soup

To make this soup, you'll start by roasting up the fruits + vegetables. This enhances the rich, caramel flavors in the soup. The veggies are done when they're golden around the edges. The broccolini will be crispy.

To finish the soup, you'll need a pot on the stove. Save the broccolini for topping the soup, but the roasted carrots and apples and go into the pot for the soup. To bring everything together, use an immersion blender. A standing blender will also work if you don't have a hand blender.

Ingredients for Vegan Apple Carrot Soup

Here's what you need to make this vegan soup at home:

Cheesy Carrot Soup

• Apples. I use Gala, but you can use any firm, tart apple you like.
• Carrots. Peeling carrots removes any potential dirt on the outside of the vegetables.
• Broccolini. You can also use broccoli if you can't find broccolini.
• Vegetable stock. Use store-bought low-sodium broth or make your own!
• Garlic. I prefer fresh, but you could substitute with ½ teaspoon garlic powder in a pinch.
• Flour. This thickens up the soup without changing the flavor.
• Dried herbs + spices. I love a combination of thyme, parsley, oregano, paprika, cinnamon, garlic powder.
• Nutritional yeast. For the ultimate cheesy flavor without any dairy.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Cheesy Carrot Soup recipe. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

How To Make Maple Roasted Pecans

• In a bowl, add the halved pecans, 2 Tbsps maple syrup, and a pinch of cinnamon together, stirring until pecans are coated.
• Add pecans to a baking sheet (line with parchment paper) and toast them in the oven (400 degrees Fahrenheit) for 8-10 minutes, tossing them halfway to avoid browning on one side.
• Remove from oven and add as topping, if desired.

How to Thicken Soup in General

While many soups are thickened for texture, what you use as a thickening agent is solely up to you. All in all, it depends on how you like it! Use 1 tablespoon at a time mixed with 1 tablespoon of water to dilute. Then pour the mixture into the soup, simmering for an additional few minutes to activate the thickener.

Some thickening agents you can use are:

• Cornstarch (GF)
• Arrowroot starch (GF)
• Potato starch (GF)
• All-purpose flour

Tips For Making Good Soup Every Time:

Now, if you're intimidated by making soup or are concerned that it won't turn out as delicious, no worries. In my experience with making many different types of soup and watching the adults around me make a TON of soup (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good soup, including this Vegan Apple Carrot Soup:

• Chop your veggies and ingredients into bite-sized pieces for greater ease when eating.
• ALWAYS sauté your veggies, especially the garlic, onions, etc.
• Make your own stock if you can or use water as your base with seasonings + herbs for a great taste. If using store-bought stock/broth, always purchase high-quality ones.
• Let it simmer. While you might be tempted to cook your soup on high for a faster cook time, it's definitely BEST to let everything simmer and allow the flavors to "fuse" together slowly.
• If adding dairy or an alternative, always stir it in last or during the final few minutes.
• To thicken (if needed), always mix your thickener (flour, arrowroot, starch, etc.) in a small bowl with some of the hot broth from your soup before adding it to the entire pot of soup. This prevents lumps and gives you a nice creaminess.

Serving + Topping Ideas for Vegan Carrot Soup

While I love this Vegan Apple Carrot Soup recipe dinner as-is, straight from the pot--I like to add some extra texture to creamy soups so you can dress it up with toppings if you like.

For extra flavor, color, and texture, you can try:

• Candied bacon (If you eat meat)
• Chopped nuts, such as toasted pecans or walnuts
• Roasted pumpkin seeds for texture
• Homemade Croutons for a nice crunch
• Grated lemon zest --adds a zesty, citrusy twist that brightens up the dish.
• Chopped Homemade Texas Toast Garlic Bread
• More parmesan cheese
• Toasted panko bread crumbs

Perfect sides:

• My Hubby’s Hot Honey Garlic Dinner Rolls
• Easy Fluffy Vegan Brioche Bread
• Cheddar Herb Biscuits
• Homemade Roasted Garlic Bread
• Cheesy Kale Garlic Bread
• Broccoli Pesto Grilled Cheese

If you discover a new favorite topping idea or side, be sure to let me know in the comments section below!

Adding More Protein

If you'd like to add protein to this easy Vegan Cheesy Carrot Soup dish, it's easy to do, regardless of your diet!

PLANT-BASED PROTEIN OPTIONS:

• Crispy seared or baked tofu cubes
• Roasted chickpeas
• Crumbled stir-fried seitan
• Crumble vegan bacon on top
• Sautéed cauliflower florets or broccoli
• Sautéed asparagus, Brussels sprouts, etc.

MEAT-BASED PROTEIN OPTIONS:

• Shredded chicken
• Candied bacon
• Shrimp
• Homemade meatballs!

Why You Will LOVE Vegan Cheesy Carrot Soup

• SO creamy + naturally sweet + warming.
• Easy to make + perfect for a weeknight meal option.
• Simple ingredients.
• Completely meal-prep friendly!
• Great vegan option for everyone!
• And just absolutely wholesome and perfect for any kind of weather.

Why Carrots Anyway? Health Benefits?

Did you know that carrots are super healthy? They are awesome sources of beta-carotene, fiber, Vitamin-K, Potassium, and antioxidants.

In addition, if you're someone who is thinking about making 'weight loss' one of your New Year goals, then carrots are just the thing for you! They are weight-loss friendly and have been linked to reduce cholesterol and of course as most of us are aware---THEY REALLY DO IMPROVE EYE HEALTH!

Among other great benefits, carrots also help to lower blood sugar levels and are great sources of fiber and feed the good bacteria in our guts, which aids better digestion.

Cheddar Carrot Apple Soup Q + A's

Comforting Vegetarian/Vegan Soup Recipes to Try Next!

• Roasted Broccoli Cheddar Soup
• Creamy Roasted Garlic Cauliflower Chickpea Soup
• Creamy Tuscan Tortellini Soup
• Hearty Cheddar Garlic Herb Potato Soup
• Fall Detox Sweet Potato Veggie Soup
• Loaded Vegan Veggie Soup
• Creamy Vegan White Bean Soup
• Creamy Roasted Garlic Tomato Soup
• Vegan Tuscan Kale Chickpea Soup

MADE OUR RECIPE(S)?

If you tried this Cheddar Carrot Apple Soup (Plant-based) recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Cheddar Carrot Apple Soup (Plant-based)

December 6, 2021 •

By Shanika

5 from 2 votes

Indulge in the comforting warmth of winter with our delightful Vegan Cheesy Carrot Soup. Made from perfectly roasted carrots, apples, and a blend of fresh herbs, all tied together with the lusciousness of coconut milk, this dairy-free delight is perfect for a cozy lunch or dinner. Get ready to savor a bowlful of savory goodness! Gluten-free option. 

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

ROASTED INGREDIENTS:

• 2 Gala apples, peeled + sliced
• 2 Carrots, peeled + sliced
• handful of broccolini, ends chopped
• 3 Tbsps Extra virgin olive oil
• 1 teaspoon sea salt + black pepper

SOUP:

• 4 cups organic vegetable stock (For Non-plant-based, you can use Bone Broth for extra nutrients)
• 2 garlic cloves, minced
• 1 (14 oz.) can full-fat coconut milk/cream
• ¼ cup organic all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon garlic powder
• ½ cup nutritional yeast

TOPPINGS:

• 1 cup Halved pecans, toasted w/ maple (See Notes!)
• Roasted broccolini

Instructions

TO ROAST FRUITS + VEGGIES:

• Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
• Add the sliced carrots, apples, and broccolini to a bowl and Add the olive oil, sea salt, and black pepper, and toss until the everything is fully coated.
• Transfer to the baking sheet and arrange in the single layer with the pears cut-side up. Bake until the ingredients are golden-brown and knife tender, 10 to 15 minutes.

TO MAKE SOUP:

• In a medium-size pot over medium high-heat, add olive oil. Once heated, add minced garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the thyme, parsley, oregano, flour, smoked paprika, garlic powder, and garlic powder and mix together until combined. Add in the roasted carrots + apples.
• Add in the veggie stock and coconut cream/milk, stirring everything together until combined and smooth.
• Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 5 minutes. Carefully using a hand-blender----blend the veggies in the soup until fully broken down and until smooth, about 2-3 minutes.
• At this point, the soup should be thickened as it continues to simmer. NOTE: Add additional nutritional yeast for more "cheesy" flavor, if desired and stir until incorporated.
• Remove from heat and serve immediately into prepared bowl(s), top with roasted broccolini and maple pecans and enjoy with a side of bread, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to soup for more richness.
• COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to cream more creaminess. 
• TOASTED MAPLE PECANS: In a bowl, add the halved pecans, 2 Tbsps maple syrup, and a pinch of cinnamon together, stirring until pecans are coated. Add pecans to a baking sheet (line with parchment paper) and toast them in the oven (400 degrees Fahrenheit) for 8-10 minutes, tossing them halfway to avoid browning on one side. Remove from oven and add as topping, if desired.

 

Nutrition

Calories: 392kcal | Carbohydrates: 32g | Protein: 7g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Sodium: 1545mg | Potassium: 442mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5802IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg

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Cheddar Carrot Apple Soup (Plant-based)

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