Carrot Orange Ginger Soup (Printable Version)

Vibrant creamy carrot and orange soup with ginger and coconut milk for a light, flavorful start.

# 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 - 1.1 cups coconut milk, plus extra for garnish
08 - 0.85 cups 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

# How To Make:

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 approximately 1 minute until fragrant.
03 - Add sliced carrots, ground coriander, ground 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 pot from heat. Stir in freshly squeezed orange juice and coconut milk until fully combined.
06 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, transfer soup in batches to a standard blender and process until desired consistency is achieved.
07 - Return pot to gentle heat and warm through. Taste and adjust seasoning with additional salt and black pepper as needed.
08 - Ladle soup into individual bowls. Drizzle with extra coconut milk and garnish with fresh coriander leaves and grated orange zest if desired.

# Cooking Tips:

01 -
  • It looks and tastes elegant enough to serve guests, but it's honestly just chopped vegetables and a blender away from done.
  • The coconut milk brings creaminess without any dairy, which means it works for almost every diet at the table.
  • Ginger and orange together create this bright, warm flavor that feels both grounding and refreshing.
02 -
  • Add the orange juice after cooking, not before—heat destroys the brightness you worked to create, and you'll end up with flat-tasting soup that tastes more like carrots than sunshine.
  • Taste the soup before you blend it, because once everything is smooth, it's harder to figure out what's missing; if the broth tastes good then, the blended version will sing.
03 -
  • Use freshly squeezed orange juice instead of bottled—you'll taste the difference in brightness and the soup becomes something special instead of just good.
  • If the soup seems too thick after blending, don't panic; just add more broth a little at a time until it feels right, because every carrot is different and some release more liquid than others.
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