Carrot Orange Ginger Soup (Print)

Creamy blend of carrot, orange, and ginger, simmered with coconut milk for a smooth, vibrant dish.

# Components:

→ 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 from 2-3 oranges

→ 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

# Directions:

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, 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. Stir in orange juice and coconut milk.
06 - Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer in batches to a standard blender and blend until reaching desired consistency.
07 - Return to pot and gently reheat. Adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls. Drizzle with extra coconut milk and garnish with fresh coriander leaves and orange zest if desired.

# Expert Advice:

01 -
  • It tastes like autumn in a bowl, but you can make it any time and feel instantly calm.
  • The prep is genuinely quick, and there's something magical about how carrots transform into velvet when they meet the blender.
  • It's the kind of soup that works as a fancy dinner starter or a cozy lunch you eat standing at the kitchen counter.
02 -
  • If you add the orange juice before blending, it can make the texture slightly grainy, so really do wait until the end and stir it in gently.
  • Don't rush the immersion blender, one solid minute of blending makes the difference between creamy and silky, and silky is what you're after.
03 -
  • Always squeeze your orange juice fresh the same day you make the soup, because bottled juice tastes like it's been sitting around thinking about what it could have been.
  • If your soup is too thick after blending, warm broth stirred in a little at a time fixes it, and if it's too thin, simmering it uncovered for a few minutes concentrates the flavors.
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