Orange ginger Carrot soup
Luscious, creamy comfort in a bowl.
Servings: 4
Ingredients
- 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
Instructions
- 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