Carrot Orange Ginger Soup (Printable Version)

A vibrant blend of carrots, orange, ginger, and coconut milk creating a creamy, flavorful soup.

# Ingredient List:

→ 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, optional
13 - Finely grated orange zest, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
02 - Add sliced carrots, ground coriander, cumin, and a pinch of salt. Stir occasionally and cook for 2 minutes to bloom the spices.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until carrots are very tender.
04 - Remove from heat and stir in orange juice and coconut milk until fully combined.
05 - Use an immersion blender to puree the soup until smooth and creamy, working in batches if using a standard blender.
06 - Return soup to pot and gently reheat. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls. Drizzle with additional coconut milk and garnish with fresh coriander leaves and orange zest if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and actually tastes like you spent way more time than you did.
  • The natural sweetness of carrots means you're not adding sugar, just real flavor that makes you feel good about what you're eating.
  • Coconut milk makes it silky without any cream, so it works for almost every diet restriction you might have.
02 -
  • Don't add the orange juice until you take the pot off the heat, because cooking citrus juice kills its brightness and you lose that alive quality that makes this soup what it is.
  • The difference between this being a nice soup and a stunning soup is how much time you give those first onions to soften; rushing that step costs you in flavor later.
03 -
  • Squeeze your oranges fresh instead of using bottled juice; it's not just about flavor, it's about keeping that alive quality that makes this soup special instead of ordinary.
  • If your soup looks too thick when it's done, you can thin it with a splash of vegetable broth or coconut milk, but add slowly because it's easier to make thinner than thicker.
Go Back