Carrot Ginger Soup
Ingredients
- 1 ½ lbs carrots peeled and sliced
- 2 tablespoons olive oil or coconut oil
- 1 yellow onion diced
- 3 tablespoons fresh ginger grated
- 3 cloves garlic minced
- 4 cups vegetable broth
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup full-fat coconut milk
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- Optional: Maple syrup to taste
Instructions
- Sauté onion in oil for 5–7 minutes until soft.
- Stir in grated ginger, garlic, and turmeric; cook for 2 minutes.
- Add carrots and broth; season with salt and pepper.
- Simmer for 20 minutes until carrots are very tender.
- Use an immersion blender to purée the soup until silky smooth.
- Stir in coconut milk and orange juice; warm through on low heat.
- Add orange zest and taste for seasoning (add maple syrup if desired).
- Garnish with fresh cilantro and pumpkin seeds.
Notes
Use fresh ginger only; avoid the powdered version for this specific recipe.
Grate ginger with a microplane for the smoothest texture.
Add a splash of broth when reheating if the soup has thickened.
Orange juice provides a necessary hit of acidity to balance the carrot's sweetness.
Store in the fridge for 5 days or freeze for up to 3 months.
Use organic carrots for the best natural flavor.