Orange and carrot soup has gotten me through this week. I’m feeling a bit (very) under the weather. And I have two sick kids so we’re all feeling kinda cranky and icky.
I had some chicken noodle soup stashed in the freezer and after we blew through that, I needed something warm and nutritious pumping through my veins.
So, I came up with this orange and carrot soup. It has ginger, orange, broth, all things that I can only hope will heal me immediately. I made this huge pot and ate three bowls midday.If nothing else it was a zesty mood booster.
Orange and Carrot Soup is…
Everything I had hoped it would be and more. My main goal in making this soup was to have carrot and ginger in it, but it kind of… evolved. At first there was some orange thrown in, then some pear.
I thought about adding some spice as well but I didn’t want anyone to go into shock with the number of flavors happening here. Plus, my nose is a bit stuffed (aka, I can’t breathe at all) so I didn’t trust myself to properly gauge an appropriate amount of chili powder. Maybe next time 😉
I loved using the pear to sweeten it a bit and the orange adds such a nice, refreshing twang (word?!). I munched on some extra orange wedges while I made this soup and I felt an immediate, fleeting moment of health.
Ingredients for Orange and Carrot Soup
- refined coconut oil
- salt and pepper
- vegetable stock
- an orange
- a pear
- fresh ginger
Is Orange and Carrot Soup Healthy?
So let’s talk nutrition for uno momento… one serving of this soup has 208% of your daily value of vitamin A. You’re welcome.
Plus, it has 32% vitamin C. Woop woop! This soup is sooo delish, nutrient rich, dairy free and vegan!!
How to Make Orange and Carrot Soup
In a large pot, over medium heat, place the coconut oil, garlic, onion, salt and pepper.
Cook for 5 minutes, stirring frequently until the onions are softened and lightly browned.
Zest the orange in a small bowl and set the zest aside.
Peel the orange and coarsely cut it into pieces, making sure there are no seeds.
Add cut up orange, pear, and ginger to the pot. Cook on high for another 5 – 10 minutes, until the carrots are easily pierced with a fork.
Pour the contents into a blender. If you’re using a food processor, you may need to do this step in increments. Blend until smooth. Keep warm on the stove top until you’re ready to serve.
Place the soup in bowls and top with crunchy chickpeas, some mint, a drizzle of coconut cream, and a lime wedge.
How to Store Leftovers
Leftovers can be kept in an airtight container in the fridge for up to one week. Reheat in the microwave or on the stovetop until heated through.
You can also freeze this soup in an airtight container for up to three months. Defrost in the fridge overnight and reheat in the microwave or on the stovetop until heated through.
- 2 tablespoons refined coconut oil
- 2 cloves garlic, minced
- 1 sweet onion, chopped
- salt and pepper to taste
- 4.5 cups carrots, chopped (about 1.5 pounds)
- 3 cups vegetable stock
- 3 cups water
- 1 orange, zest and flesh
- 1 pear, coarsely chopped
- 1 tablespoon ginger, grated
- toppings: crunchy chickpeas, coconut cream, fresh herbs like mint or cilantro, lime wedges are some ideas
- In a large pot, over medium heat, add the oil, garlic, onion, salt, and pepper.
- Sauté for about 5 minutes until the onions soften and are lightly brown.
- Add chopped carrots, vegetable stock, and water. Bring to a boil and continue to cook as you prep your other ingredients.
- Zest the orange in a small bowl and set aside.
- Peel the orange and coarsely cut it into pieces, making sure there are no seeds.
- Add cut up orange, pear, and ginger to the pot.
- Cook on high for another 5 – 10 minutes, until the carrots are easily pierced with a fork.
- Pour the contents into a blender.
- If you’re using a food processor, you may need to do this step in increments.
- Blend until smooth.
- Keep warm on the stove top until you’re ready to serve.
- Top with crunchy chickpeas, a swirl of coconut cream, fresh herbs and a wedge of lime.
- Serving Size: 8
- Calories: 88
- Sugar: 8.2g
- Sodium: 316mg
- Fat: 4.3g
- Saturated Fat: 3.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.2g
- Fiber: 3g
- Protein: 1.1g
- Cholesterol: 0mg
Hope this soup helps all my sickies out there!! Enjoy!! xo