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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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13 Responses
  1. Hi this is somewhat of off topic but I was wanting to know if blogs use WYSIWYG editors or if you have to manually code with HTML.
    I’m starting a blog soon but have no coding know-how so I wanted to get advice from someone with experience. Any help would be enormously appreciated!

  2. jessica

    This looks delicious, the first word that came to me was ” un veloute” in French if you don’t want to use the word creamy or velvety in english! anyway can’t wait to try it! merci!

  3. Cassie I am SOOOOOO with you on hating the word juxtaposition. It was totally overused in my BFA photography classes. It’s like no one could think of a better word to describe anything ever.


  4. ooh, you could always go with “coulis”…that’s one of my favorite words! Velvety Vegan Carrot and Tart Apple Coulis…better?

    I think my least favorite words are the execuspeak translations of “effect” and “use” (“impact” and “leverage”, respectively)…esp. when used in conjunction with one another, like this: “What kind of impact will leveraging our expertise interdepartmentally have?”…sigh….and I think I hear sentences like that about fifty million times a day (yay for execuspeak’s complete and utter disregard for the actual meaning of words…sigh).

  5. Sara

    First of all, this soup sounds awesome. Can’t wait to try! As for the words, I agree with you. Moist is a terrible, awful word. As is yeast. I’m not a big fan of panty either. (Heehee!)

  6. Jen D

    How about Carrot Apple Puree? Though some people have an issue with puree too, but I don’t! I love carrot soup, but I’ve always made it with potato. Will definitely try your way with the apple, as I’m sure nutritionally, it would have more bang. And I like that you’ve spiced it up with red pepper flakes. I have a spinach soup recipe that calls for apples and I’ve made it both with and without the apple, but and I really like the flavor the apples add.

  7. Smear for cream cheese and rom-com HAVE to go. It’s funny, I hate the word blog too, and I’ve hated it since college, back when they were still “novel” and one of my professors would go ON and ON about how you should start a BLOG and look at this BLOG and … ahhhh. Horrible, terrible flashbacks.

  8. So glad to know that I’m not the only one with an odd dislike of certain words!

    The soup looks dreamy, but I’m wondering if there would be a huge difference if I used Golden Delicious instead of Granny Smith? I’ve got some coming in my weekly farm bag tomorrow, and this soup would be a great use of them!

    1. Cassie

      It would definitely be a different taste, because Golden Delicious are super sweet, but I’m sure it would still be delicious!

  9. LOL! I hate the word pedagogy too, and I’m a teacher!!! I also hate the word panties due to the Victoria’s Secret ads. Now my hubs always says ‘panties’ in the creepiest creeper way ever!! I hate the word ‘flushed’ as it pertains to someone with red cheeks. It is just a potty word! Fiduciary is also just plain weird!

    1. Cassie

      Hahaha! Flushed is a pretty bad one. And it always confuses me. Because the imagine of someone’s face being “flushed” to me sounds like they are draining someone of all their color. But it means the opposite!

      Our language is so weird.

Meet Cassie
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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