Carrot Orange Ginger Soup (Printable version)

Vibrant blend of carrots, orange juice, ginger, and creamy coconut milk for a light, flavorful dish.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1.3 pounds carrots, peeled and sliced

→ Aromatics

05 - 2 tablespoons fresh ginger, grated

→ Liquids

06 - 3.2 cups vegetable broth
07 - 1 cup coconut milk, plus extra for garnish
08 - 0.85 cup freshly squeezed orange juice

→ Seasonings

09 - 1 teaspoon ground coriander
10 - 0.5 teaspoon ground cumin
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh coriander leaves
13 - Finely grated orange zest

# How to Make It:

01 - Heat olive oil in large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Add sliced carrots, ground coriander, cumin, and pinch of salt. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to boil. Reduce heat and simmer uncovered for 20 minutes until carrots are very tender.
05 - Remove from heat. Stir in orange juice and coconut milk.
06 - Use immersion blender to puree soup until smooth and creamy. Alternatively, transfer in batches to standard blender.
07 - Return to pot and gently reheat. Adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls. Drizzle with extra coconut milk and garnish with coriander leaves and orange zest if desired.

# Expert Advice:

01 -
  • The natural sweetness of carrots and orange creates a flavor that feels indulgent without any added sugar or cream.
  • It comes together in less than an hour, making it perfect for weeknight dinners when you want something that tastes like you actually spent time on it.
  • This soup freezes beautifully, so you can make a double batch and have elegant lunches waiting for you later.
02 -
  • Blend this soup while it's still warm but not actively boiling; the heat helps the immersion blender work faster, but boiling carrots sometimes get grainy when over-blended.
  • Always add the orange juice and coconut milk after removing from heat and before blending, because simmering citrus juice can turn bitter and make the soup taste flat.
03 -
  • For extra richness, stir in a dollop of unsweetened yogurt or cashew cream after blending instead of using all coconut milk.
  • If you accidentally made it too spicy with ginger, add a squeeze more orange juice or a splash of coconut milk to round out the heat.
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