Description
A vibrant and comforting Carrot Soup infused with fresh ginger and turmeric, enhanced by the bright citrus notes of orange juice. This creamy, nourishing soup combines sautéed vegetables with aromatic spices, pureed to a smooth texture and finished with a touch of coconut milk and optional toppings like toasted pistachios and fresh herbs. Perfect as a healthy appetizer or light meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 small onion, chopped
- 1 celery rib, chopped
- 2 pounds carrots, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1-inch piece fresh ginger, peeled and minced (or 1 teaspoon ground ginger)
- 1-inch piece fresh turmeric, peeled and minced (or 1 teaspoon ground turmeric)
- 1 orange, freshly squeezed
- 6 cups vegetable broth or chicken broth
- Salt and ground black pepper, to taste
- 3 tablespoons coconut milk, plus more for topping (optional)
Optional Garnishes
- Coconut milk
- Red chili flakes
- Croutons
- Toasted pistachios
- Fresh herbs such as parsley, thyme, or basil
Instructions
- Sauté Vegetables: In a soup pot or Dutch oven, heat the oil over medium heat. Add the chopped onion, celery, carrots, and sweet potato. Sauté, stirring frequently, for about 4 minutes until the vegetables soften slightly.
- Add Spices: Stir in the minced ginger and turmeric. Continue to sauté for another 3 minutes, until the onions turn translucent and the vegetables become bright and glossy. This step blooms the spices and builds flavor.
- Simmer Soup: Pour in the freshly squeezed orange juice and vegetable or chicken broth. Stir well and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes until the vegetables are tender and can be pierced easily with a fork.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender or food processor and blend until velvety smooth.
- Season and Finish: If using a blender, return the pureed soup back to the pot. Season with salt and ground black pepper to taste. Add the coconut milk now if desired and simmer gently for an additional 5 minutes, stirring occasionally to prevent sticking.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with a swirl of coconut milk, a sprinkle of red chili flakes, toasted pistachios, croutons, and fresh herbs like parsley, thyme, or basil as preferred. Serve hot and enjoy!
Notes
- You can substitute ground ginger and turmeric if fresh is unavailable, but fresh versions provide the best flavor.
- Adjust the thickness by adding more broth if the soup is too thick after blending.
- For a vegan version, use vegetable broth and coconut oil.
- To store, refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
- Optional toppings add texture and flavor but can be omitted for a smooth, simple soup.
