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Vegan Fall Vegetable Soup

This vegan fall vegetable soup is made by simmering carrots, squash, and kale in a flavorful broth infused with apple cider and smoked paprika. The soup develops a vibrant orange hue and a thick, comforting texture, with a subtly sweet and smoky aroma, showcasing seasonal ingredients through a process of gentle simmering and blending.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Fall, Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups carrots, chopped
  • 1 cup squash (butternut or acorn), peeled and cubed
  • 1 bunch kale, chopped
  • 1 cup apple cider
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Blender or Immersion Blender

Method
 

  1. Heat a large pot over medium heat and add the olive oil. Once shimmering, pour in the minced garlic and sauté for about 30 seconds until fragrant, listening for a gentle sizzling.
  2. Add the chopped carrots and cubed squash to the pot. Stir well to coat the vegetables in the garlic oil, then cook for 5–7 minutes, stirring occasionally, until they start to soften and develop light golden edges.
  3. Pour in the apple cider and bring the mixture to a gentle simmer. Let it bubble for 3–4 minutes, allowing the cider to reduce slightly and infuse a sweet aroma into the vegetables.
  4. Add smoked paprika and season with salt and pepper to taste. Stir to evenly distribute the spices, creating a warming, smoky fragrance.
  5. Pour in the vegetable broth, then cover the pot and bring the contents to a gentle boil. Reduce the heat to low and simmer uncovered for 20–25 minutes, or until the carrots and squash are very tender and easy to mash with a spoon.
  6. Add the chopped kale to the pot. Stir and cook for another 5 minutes until the kale wilts and incorporates into the soup, adding vibrant color and leafy texture.
  7. Use an immersion blender directly in the pot or carefully transfer the soup to a blender in batches. Blend until the mixture is smooth and velvety, with a rich orange hue. Be cautious of hot splashes!
  8. Return the blended soup to the heat and taste for seasoning. Adjust with additional salt, pepper, or a splash of apple cider for brightness if needed. Let it heat through for a few minutes, stirring occasionally.
  9. Serve the hot soup in bowls, optionally garnished with a drizzle of olive oil or a sprinkle of extra smoked paprika for presentation. The soup should feel thick, smooth, and comforting, with a nourishing warmth that captures the essence of fall.

Notes

You can customize the spice level with more smoked paprika or add a splash of coconut milk for creaminess. Leftovers reheat well—perfect for cozy autumn nights.