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Creamy Carrot Soup with Apple Walnut Salad Recipe

Creamy Carrot Soup with Apple Walnut Salad recipe


This is a warm, creamy soup made with carrots and a hint of ginger. It's paired with a crunchy apple walnut salad. The soup is smooth and the salad is sweet and tangy. It's a yummy meal for lunch or dinner.


4 medium carrots, peeled and chopped
1 large apple, cored and diced
1/3 cup walnuts, chopped
32 fl oz vegetable broth
1 tbsp olive oil
1 tbsp unsalted butter
1/4 cup onion, finely chopped
1 tbsp fresh ginger, grated
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
1 tbsp maple syrup
1 tbsp balsamic vinegar
2 cups mixed greens
1/4 cup dried cranberries


In a large pot, heat olive oil and butter over medium heat until butter is melted.
Add onions and sauté until translucent, about 3 minutes.
Stir in chopped carrots, grated ginger, salt, and pepper, and cook for 5 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until carrots are tender.
While the soup is cooking, prepare the salad by combining mixed greens, diced apple, dried cranberries, and chopped walnuts in a large bowl.
In a small bowl, whisk together balsamic vinegar, maple syrup, and a pinch of cinnamon to create the dressing.
Pour the dressing over the salad and toss to coat evenly.
Once the soup is done, use an immersion blender to purée the soup until smooth.
Serve the creamy carrot soup hot, with a side of the apple walnut salad.

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