Dairy-Free, Gluten-Free, Healthy, Soup, Vegan

Carrot and Apple Soup (to Cure Your Hangover)

At the age of 28, you don’t go out both nights of the weekend. You don’t. Full stop. Because you know better. Full stop. Or so you thought…

But if you happen to make the same mistake as I did, this healthy soup will cure your hangover on the third day. Because on the second day you will want something that will make you feel like you crawled back to the womb (thanks Steven for the lamb roast btw!).

Carrot Apple Soup Dairy-Free Gluten-Free Healthy
Carrot Apple Soup Dairy-Free Gluten-Free Healthy

This soup is for Mondays when you feel at your lowest, when you feel like life couldn’t be any crueller. This little magic will soothe your belly and your mind, leaving you feeling healthy and happy again. Comfort food at its finest.

Also if you do #meatfreemonday this will work perfectly. It’s vegan, dairy-free, gluten-free and sugar-free.

What you’ll need:

  • 5-6 pcs of proper sized carrots (that’s what she says…)
  • 2 apples ( sourer ones)
  • 1 yellow onion
  • 2 normal size (Catherine!!!) cloves of garlic
  • 1/3 bunch of  parsley
  • 1.5 stock cubes
  • 2-3 tsp stevia
  • 1/2 cup unsweetened almond milk
  • Handful of cashews
  • Coconut oil
  • Salt and pepper
  • Nuts and seeds to garnish

Pre-heat the oven to 200 degrees. Peel and chop up the carrots into 4- pieces. Sprinkle with the stevia, salt and peppers and some coconut oil.  I always lay down a piece of baking paper but if you prefer having to scrub the baking tin afterwards, you can leave that step out.

Chop up the onion and sauté it over medium to low heat with some coconut oil.  When it seems soft enough add the chopped up garlic and on a low heat keep frying it. In the meantime peel and clean the apples, and dice them up. Add it to your onion mix and keep frying it on low heat for 5-7 minutes. Add a pint of water, the parsley and the stock cubes and gently simmer it, until the carrots are cooked through in the oven.

Mix the cooked carrots with the soup base the cook it together for another 5-10 minutes. Scoop the mixture into a blender and mix it well.

Add the almost soup back to the pan, mix it with the almond milk. I roasted some sesame seeds (if you’re surprised then check out my recipe for seared tuna and Asian slaw from the other day).


Ps.: Feel free to like, share and comment!


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