Carrot Orange Ginger Soup (Printable)

Creamy carrot and orange soup enhanced with ginger and coconut milk, perfect for a light meal.

# What You’ll 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 cup coconut milk, plus extra for garnish
08 - 0.85 cup freshly squeezed orange juice from 2 to 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, optional
13 - Finely grated orange zest, optional

# How To Make It:

01 - In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 3 to 4 minutes until softened.
02 - Stir in the garlic and ginger, cook for another minute until fragrant.
03 - Add the carrots, ground coriander, cumin, and a pinch of salt. Cook for 2 minutes, stirring occasionally.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until carrots are very tender.
05 - Remove from heat. Stir in the orange juice and coconut milk.
06 - Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer in batches to a standard blender and process until smooth.
07 - Return to the pot and gently reheat. Adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls. Drizzle with extra coconut milk and garnish with coriander leaves and orange zest if desired.

# Expert Advice:

01 -
  • Vibrant and beautiful: The deep orange colour makes this soup as stunning to look at as it is to eat.
  • Naturally vegan, gluten-free, and dairy-free: A dish that suits a wide range of dietary needs without compromise.
  • Ready in 45 minutes: With just 15 minutes of preparation and 30 minutes of cooking, it fits easily into a busy day.
  • Layered, complex flavour: Fresh ginger, ground coriander, cumin, and orange juice create a depth that belies how simple this recipe truly is.
  • Silky smooth texture: The coconut milk finish gives the soup a luxuriously creamy consistency without any dairy.
02 -
  • Toast the spices early: Adding ground coriander and cumin directly to the carrots and oil before adding liquid helps release their full aroma and prevents a raw spice flavour in the finished soup.
  • Add liquids off the heat: Stirring in the orange juice and coconut milk after removing the pot from the heat preserves their freshness and prevents the coconut milk from splitting.
  • Blend in batches if using a standard blender: Never fill a standing blender more than halfway with hot liquid, and always hold the lid down firmly to avoid accidents.
  • Adjust consistency to taste: If the soup is too thick after blending, stir in a little extra vegetable broth until the desired consistency is reached.
  • Check your labels: Always verify that the vegetable broth and coconut milk you use are certified gluten-free and free from hidden allergens if serving guests with dietary restrictions.
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