Description
A vibrant and nourishing Carrot Soup infused with fresh ginger and turmeric, enhanced by the citrusy brightness of orange juice and the creaminess of coconut milk. This comforting soup combines earthy root vegetables and warming spices, perfect for a healthy and flavorful 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, plus more if needed
- 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 the Aromatics: In a soup pot or Dutch oven, heat the olive or coconut oil over medium heat. Add the chopped onion, celery, carrots, and sweet potato. Sauté while stirring frequently for about 4 minutes until the vegetables soften slightly.
- Add Ginger and Turmeric: Stir in the minced fresh ginger and turmeric. Continue to sauté for an additional 3 minutes, allowing the onions to become translucent and the vegetables to look bright and glossy. This step helps bloom the spices and build a deep flavor foundation.
- Add Liquid and Simmer: Pour in the freshly squeezed orange juice and the vegetable or chicken broth. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer gently for 20 to 25 minutes or until the vegetables are tender and can be easily pierced with a fork.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, carefully transfer the soup in batches to a blender or food processor and blend until velvety smooth.
- Season and Enrich: If the soup was blended off the stove, return it to the pot. Season with salt and ground black pepper according to taste. Add the coconut milk now (if using) and let the soup simmer gently for 5 more minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Garnish and Serve: Ladle the hot soup into serving bowls. Garnish each bowl with a swirl of coconut milk, a sprinkle of red chili flakes, toasted pistachios, croutons, and fresh herbs like parsley, thyme, or basil as desired. Serve immediately and enjoy the vibrant, warming flavors.
Notes
- Fresh ginger and turmeric provide the best flavor, but ground versions can be used as substitutes.
- For a creamier texture, adjust the amount of coconut milk or add it as a topping.
- Vegetable broth makes the recipe vegan, while chicken broth adds a richer flavor.
- Adjust salt and spices according to your taste preferences.
- Toasted pistachios add a delightful crunch as a garnish, but nuts can be omitted for allergies.
- Soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
