Carrot Orange Ginger Soup (Printable)

Smooth, creamy blend of carrots, orange, ginger, and coconut milk with warm spices.

# 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 - 0.85 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

# Method:

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 carrots, ground coriander, cumin, and a pinch of salt. Cook for 2 minutes, 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, transfer in batches to a standard blender and purée.
07 - Return to pot and gently reheat. Season with salt and pepper to taste.
08 - Ladle into bowls. Drizzle with extra coconut milk and garnish with fresh coriander leaves and orange zest.

# Expert Advice:

01 -
  • The natural sweetness of carrots and citrus means you barely need any added sugar, yet it tastes indulgent.
  • Coconut milk turns something simple into something silky and elegant without any dairy involved.
  • It comes together in under an hour, but tastes like you fussed over it.
02 -
  • Freshly squeezed orange juice makes all the difference, it brings brightness that bottled juice can't replicate.
  • Don't skip the immersion blender moment, it's what turns this from good to creamy and luxurious.
  • Taste as you go at the seasoning stage because the coconut milk will mellow everything, so you might need more salt than you think.
03 -
  • The extra coconut milk drizzled on top isn't just for looks, it creates a cool contrast of temperature and texture that makes each spoonful more interesting.
  • Grating fresh ginger instead of using powdered or jarred makes the entire soup taste more alive and present.
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