Recipe
Ginger Orange and Carrot Soup
Orange and Carrot Soup is nourishing, nutrient-dense, and loaded with bright, cheery ingredients! It’s the perfect soup for chilly days!
Prep: 10Cook: 30Total: 40
Servings: serves 8
Ingredients
- 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
Instructions
- 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.
Nutrition Info:
- 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
Find it online: https://thetoastedpinenut.com/orange-ginger-carrot-soup/
