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Fully Nourished By Marni Wasserman’s

Carrot Ginger Apple Soup

Vegetables used in this recipe
Carrots, Onions, Parsnips, Squash, Sweet Potato

To learn how to grow any of these vegetables
click on the specific name above.

 1 medium onion, chopped
1 tbsp olive oil
4-6 cups vegetable stock* or filtered water
2 cups carrots chopped
2 parsnips
(optional or more squash)
1-2 cups sweet potatoes or yams

2-3 medium apples, cored and diced (Asian pear, braeburn, fuji)
½ tsp sea salt
½ tsp cinnamon
1 tsp turmeric
1 tsp nutmeg
2 tbsp fresh ginger root

*Check out the great stocks and broths from our community partner, Pacific Foods


1. In a large soup pot, sauté the onions in oil on medium heat until they become translucent.

2. Add the stock, carrots, potatoes, apples and salt, pepper, nutmeg and ginger. Bring to a boil.

3. Turn down heat and simmer for 30 minutes. Take 2 ladles worth of vegetables and 1 ladle of stock and blend in a blender or food processor until smooth or you can puree the entire pot. Return to soup pot and stir together before serving.

For extra flavour - try roasting the root vegetables in the oven for 45 min to an hour (at 360F).

Delicious Knowledge by Marni
Not only is this soup loaded with antioxidants and beta-carotene - but it is colourful, sweet and you can even eat it cold! For added nutrition and a balanced meal, serve with some brown rice and steamed green vegetables such as swiss chard, kale or broccoli.


Recipe Courtesy of Fully Nourished By Marni Wasserman.For more information visit  Marni Wasserman at or call 647-477-8131.


What Soup Will YOU Grow this year?

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