Penny Brohn UK

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Carrot and Apple Soup


Carrot and Apple Soup Recipe

Carrot and Apple Soup

This simple soup creates a beautiful orange glow in the bowl. Full of betacarotene and Vitamin C, dressed up with some extra protein of ground almonds (or you can add haricot beans).
Course Appetizer, Main Course, Soup


  • Blender


  • 2 tbsp Olive Oil
  • 1 Large Onion
  • 500 g Carrots, peeled and chopped
  • 2 tsp Curry Powder
  • 1 Cooking Apple, chopped
  • 600 ml Vegetable stock
  • 160 ml Coconut Cream
  • 1 Dessert Spoon Nori Flakes
  • 2 tbsp Ground Almonds
  • Handful of Haricot Beans (optional)


  • Heat the oil and slowly cook the onions to release the flavour – about 10 minutes
  • Add the curry powder and heat through
  • Stir in the carrot and apple to be coated with the curry powder and cook gently for a few minutes
  • Add the stock and simmer until the carrot is soft – about 15 minutes
  • Blend the soup with the ground almonds
  • Return to the soup to the pan. Stir in the Nori flakes, coconut cream, and optional haricot beans and heat through.
Keyword Carrot, soup

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