Vegan Carrot Ginger Soup with Orange
Silky carrot and ginger soup brightened with fresh orange juice and coconut milk. Aromatic garlic and ginger are bloomed first, then carrots are sautéed before simmering in vegetable broth until tender. The soup is blended smooth and seasoned with salt, pepper, and optional turmeric for warmth and depth.
Ingredients
- 1 onion, peeled and chopped
- 3 garlic clove, peeled and chopped
- 1 ¼ lb carrot, peeled and roughly chopped
- 1 orange, juiced, or 2 mandarins
- ⅓ oz ginger, peeled and chopped
- 14 tbsp coconut milk
- 2 ½ cups vegetable broth
- 1 tsp salt(optional)
- ½ tsp black pepper(optional)
- ½ tsp turmeric powder(optional)ginger0.25:1vegan
similar warmth, spicier
- ½ bunch cilantro(optional)
Instructions
- 1
Peel and chop onion, garlic, and ginger. Sauté in a splash of water in a pot until onion is translucent.
- 2
Peel carrots, cut into rough chunks, and add to the pot. Sauté for about 5 minutes.
- 3
Deglaze with vegetable broth and add orange juice and coconut milk.
- 4
Season to taste and simmer for about 10 minutes until carrots are tender.
- 5
Blend with an immersion blender until smooth. Alternatively, use a blender.
Tips
Use an immersion blender for convenience or a regular blender for extra-smooth results.
For deeper flavor, bloom the ginger and garlic longer before adding carrots.
Good to Know
Refrigerate in an airtight container up to 4 days. Freeze up to 3 months.
Prepare and chop vegetables the day before. Soup can be made up to 2 days ahead.
Ladle into bowls. Optional garnish with fresh cilantro, coconut milk swirl, or croutons.
Common Mistakes
Undercooking carrots results in gritty texture; simmer until very tender.
Skipping the initial sauté of aromatics reduces depth of flavor.
Blending insufficiently leaves chunks; blend until completely smooth.