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Closeup of a bowl of plant-based Cheddar Carrot Apple Soup
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5 from 2 votes

Cheddar Carrot Apple Soup (Plant-based)

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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Keyword: apples, carrots, cheese, dairy-free, dinner, fall recipe, lunch, plant-based, soup, vegan, winter
Servings: 4 servings
Calories: 392kcal
Author: Shanika

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!

Notes

  • 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