- In a large pot over medium heat, heat the olive oil. Add the onion and ginger. Cook until the onion is soft and translucent, about 5 minutes.
- Add the carrots, apple, chickpeas, cinnamon, and broth,
- Simmer the soup until the vegetables are tender, about 15 minutes
- Remove from the heat and pour the soup into a blender. Add the almond milk and blend until smooth. Alternatively, use an immersion blender, and bled the vegetables and almond milk in the pot until smooth.