Vibrant Carrot Orange Ginger Zing Soup
Vibrant Carrot Orange Ginger Zing Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 2 inches fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 2 pounds carrots, peeled and roughly chopped
- 4 cups vegetable broth
- 2 oranges, juiced and zested (reserve 1/2 teaspoon zest for garnish)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup full-fat coconut milk
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon orange zest, reserved from oranges
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in the grated fresh ginger and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the roughly chopped carrots, vegetable broth, freshly squeezed orange juice, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the carrots are very tender.
⏱️ 20 min
- 4
Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. If using a regular blender, ensure the lid is vented and cover with a kitchen towel to prevent steam buildup.
⏱️ 5 min
- 5
Return the blended soup to the pot (if using a regular blender). Stir in the full-fat coconut milk and heat gently over low heat for 2-3 minutes, just until warmed through. Do not boil after adding coconut milk.
⏱️ 3 min
- 6
Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and the reserved orange zest, if desired, before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Vibrant Carrot Orange Ginger Zing Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 2 inches fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 2 pounds carrots, peeled and roughly chopped
- 4 cups vegetable broth
- 2 oranges, juiced and zested (reserve 1/2 teaspoon zest for garnish)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup full-fat coconut milk
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon orange zest, reserved from oranges
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Stir in the grated fresh ginger and minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the roughly chopped carrots, vegetable broth, freshly squeezed orange juice, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the carrots are very tender.
⏱️ 20 min - 4
Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. If using a regular blender, ensure the lid is vented and cover with a kitchen towel to prevent steam buildup.
⏱️ 5 min - 5
Return the blended soup to the pot (if using a regular blender). Stir in the full-fat coconut milk and heat gently over low heat for 2-3 minutes, just until warmed through. Do not boil after adding coconut milk.
⏱️ 3 min - 6
Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and the reserved orange zest, if desired, before serving.
⏱️ 3 min