creamy vegan carrot and tart apple soup

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A list of words I strongly dislike:

  • blog <—- Oh, the irony.
  • pedagogy <—- From my brief stint as a Art Education graduate student.
  • juxtaposition <—-From my not-so-brief stint as a Fine Arts undergraduate student.
  • moist <—- Gross.
  • tube <—- Gross, again.
  • smear <—- Dear bagel shops everywhere, please stop calling your cream cheese “smears”, k?
  • panty <—- As an almost 30-year-old, successful woman, I feel like I should reclaim this word. That hasn’t happened yet.
  • rom-com  <—- I hate that “rom” as a stand-alone word doesn’t sound the same as it does in “romantic”. It’s not RAAHM-antic Comedies. It makes my brain hurt.
  • creamy <— Yes, it’s in the title of this post.

I was forced to use “creamy”  because there is no other good word to describe a smooth, dairy-free soup like this. Sure there is “bisque” but a bisque is normally made from seafood (although that isn’t always true) and is almost always made with heavy cream. 

Technically, I guess calling it “creamy” isn’t even correct, because doesn’t that imply the use of cream? Because for something to be creamy it has to use cream, right? Creamy cream.


Actually, no. It doesn’t. You just need some patience and a handy-dandy immersion blender.

Gosh this is complicated. And all the disgusting c-word use is giving me goosebumps from shuddering so much.



So let’s stop trying to name this thing (I’m going with just plain ole “soup”, but suggestions are welcome) and instead talk about its deliciousness.

This is one of those recipes that absolutely screams fall. The taste is right, the color is festive and the smooth, hearty warmth is perfect for those crisp fall evenings. I loved the contrast of the sweet, earthy carrot base with the tart and crispy Granny Smith apple. Both flavors were strong and clear, but still managed to meld together in a delicious partnership.

Creamy Vegan Carrot and Tart Apple Soup

Creamy Vegan Carrot and Tart Apple Soup

Yield: 4 large servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

You'll never believe that this creamy soup is dairy-free!


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 large onion, diced
  • 2 pounds carrots, peeled and chopped (about 10 large carrots)
  • 3 large Granny Smith apples, cored and chopped
  • Salt and pepper, to taste
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh sage
  • 2 bay leaves
  • 4 cups vegetable broth
  • 1 14-ounce can lite coconut milk


  1. Heat olive oil in a large stockpot over medium-high heat. Add in garlic and red pepper flakes and cook until garlic is tender and fragrant, about 4 minutes.
  2. Add in onions, carrots, and apples and saute until vegetables begin to soften—about 5 minutes.
  3. Add in salt, pepper, thyme, sage, bay leaves and broth. Bring to a boil, reduce heat and simmer for 20-25 minutes or until carrots and apples are very, very tender.
  4. Remove from heat, remove and discard bay leaves. Puree in batches in a standard blender or until smooth using an immersion blender. Once vegetables are pureed, stir in coconut milk. Place pot over medium-low heat just to heat through. Serve when hot.
Nutrition Information:
Yield: 4 Serving Size: 1 large serving
Amount Per Serving: Calories: 294Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 882mgCarbohydrates: 47gFiber: 12gSugar: 25gProtein: 4g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Alright, spill. What are your least favorite words?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.
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