Orange Ginger Carrot Soup (dairy free)
This lovely Orange Ginger Carrot soup is so creamy and comforting, yet dairy free and delicious. The smooth sweetness and spiciness perfectly compliment each other. Carrots from the garden or farmers market have a natural sweetness that is far better than the bagged carrots that have been sitting for awhile. Full fat canned coconut milk makes for the best texture (I like natures forest brand), but light or carton coconut milk will work, too. I like the flavor of fresh ginger versus powdered ginger, but again, it will work if that’s what you have on hand. The orange can be substituted with orange juice. Feel free to adjust the amount of ginger and orange to your palate. This recipe can be doubled for a larger batch and freezes well.
This soup works throughout the year; it is tasty at room temp on a hot, muggy evening or is just as satisfying served piping hot on a cold winters night. I hope you’ll give it a try. Writing about it makes me hungry. Enjoy!
Orange ginger Carrot soup
- 1 medium onion, chopped
- 1 garlic clove, minced or pressed
- 2 lb carrots, peeled, sliced
- 4 cups vegetable broth
- 1 can full fat coconut milk
- 1 tbsp fresh ginger, grated or 1 tsp powdered
- 1 navel orange, peeled or 1/2 cup orange juice
- In a medium soup pan, heat 1 tbsp of coconut or olive oil over medium heat. Add the chopped onions and let cook for 2-3 minutes to soften.
- Add the garlic and stir to combine and keep from browning, cook another minute.
- Add the sliced carrots, ginger and vegetable broth just enough to cover the carrots. Bring to a simmer and let cook for about 30 minutes, until carrots are tender.
- When carrots are tender, add the coconut milk. If using full fat, let the solid coconut cream melt. then remove from the heat.
- Transfer half of the carrots and broth to a blender and add the peeled orange or orange juice. If your blender top has a vent hole or removable center piece, remove it and cover with a kitchen towel to allow steam to release. Blend on low, gradually increase to high for about a minute. Blend remaining soup until smooth and creamy and combine in a serving pot.
- An immersion or stick blender can be used; however, the texture will not be quite as smooth.
- Garnish with pumpkin seeds or gluten free croutons if you want a little crunch. Enjoy