Healthy Vegan Carrot Ginger Soup with Oregano Croutons on by Katie Webster

carrot ginger soup with oregano croutons

  • Author: Katie Webster
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


This Carrot Ginger Soup with Oregano Croutons is the perfect mid-Winter Vegan soup! Granny smith apples, fresh ginger and thyme add wonderful layers of flavor and the oregano croutons make it extra special.




  • 2 tablespoons extra-virgin olive oil
  • 2 granny smith apples, peeled, cored and chopped
  • 1 large onion, diced
  • 1 ½ pounds carrots, peeled and chopped (about 5 cups)
  • 3 stalks celery, chopped
  • 2 tablespoons chopped fresh ginger root (do not grate)
  • 1 ½ teaspoons chopped fresh thyme leaves
  • 1 ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 6 cups vegetable broth, such as Imagine No-Chicken
  • 1 tablespoon apple cider vinegar


  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons chopped fresh oregano
  • ½ teaspoon coarse kosher salt
  • Freshly ground pepper, to taste
  • 4 cups cubed day-old whole-grain crusty bread


For the Soup:

  1. Heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, 1 ¼ teaspoon salt and pepper, cover and cook, removing lid to stir often, until the apples have broken down and the vegetables are starting to caramelize slightly along the edges of the pot, 15 to 17 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook,stirring occasionally, until the vegetables are very soft, 15 to 20 minutes. Puree with an immersion blender. Alternatively, puree in blender in batches. Use caution when blending hot liquids! Stir in vinegar.

Meanwhile, prepare croutons:

  1. Preheat oven to 350 degrees F. Stir garlic, 2 tablespoons olive oil, oregano, ½ teaspoon coarse salt, and pepper in a large bowl. Add bread cubes and toss to coat. Spread out on a large baking sheet and bake until crispy, stirring once, 10 to 12 minutes. Serve croutons with soup.


0 mg Cholesterol, 1 g Added Sugar


  • Serving Size: 1 cup
  • Calories: 123
  • Sugar: 8 g
  • Sodium: 422 mg
  • Fat: 6 g
  • Saturated Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 2 g