Carrot Orange Soup Ginger (Printable Version)

Smooth blend of carrots, orange, ginger, and coconut milk creates a vibrant, creamy, comforting soup.

# What You'll 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 - 0.8 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

# Steps to Follow:

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

# Additional Tips::

01 -
  • It tastes like you spent hours on it, but comes together in less time than a TV episode.
  • The natural sweetness of carrots does most of the heavy lifting, so you're not fighting with sugar or cream.
  • It's the kind of soup that works for a casual lunch or when you need to impress someone at dinner without stress.
02 -
  • Add the orange juice after blending, not before, or the bright citrus flavor gets muted by the heat and time.
  • Don't skip the fresh ginger if you can help it, the jarred stuff won't give you that same alive quality.
03 -
  • If your carrots are thick, slice them thin so they cook evenly and faster, no sad undercooked pieces waiting in the bowl.
  • Taste the soup before adding any salt, your broth might already carry enough, and you can always add more but you can't take it out.
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