creamy vegan carrot and tart apple soup

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 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 a truckload or two of heavy cream. “Bisque” is one of those red flag words that dieters are told to look out for on menus. Sure that tomato soup may sound healthy, but it’s a bisque, and that means calorie-city, so stay away!

But I don’t want people to stay away from my soup. So I can’t call it a bisque.

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.

The nutrition profile of this soup is nothing short of amazing. For less than 300 calories, you get a hefty-sized portion of soup that has over 400% of your Vitamin A allowance for the day in the form carotenoids—powerful antioxidants in the carrots that help keep your eyes healthy and stop cancer cells from growing. Delicious and cancer-stopping? No matter what you call it, that sounds good to me.

Creamy Vegan Carrot and Tart Apple Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Makes: 4 large servings


  • 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.
Powered by Recipage

Alright, spill. What are your least favorite words?


  1. says

    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!

    • Cassie says

      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.

  2. says

    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!

    • Cassie says

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

  3. says

    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.

  4. Jen D says

    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.

  5. Sara says

    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. says

    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).

  7. says

    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.


  8. jessica says

    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!

  9. says

    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!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>