Carrot Orange Ginger Coconut Soup (Printable)

Vibrant blend of carrots, orange, and ginger finished with creamy coconut milk and aromatic spices.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 21.16 ounces carrots, peeled and sliced

→ Aromatics

05 - 2 tablespoons fresh ginger, grated

→ Liquids

06 - 25.36 fluid ounces vegetable broth
07 - 8.45 fluid ounces coconut milk, plus extra for garnish
08 - 6.76 fluid ounces freshly squeezed orange juice from 2 to 3 oranges

→ Seasonings

09 - 1 teaspoon ground coriander
10 - 0.5 teaspoon ground cumin
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh coriander leaves, optional
13 - Finely grated orange zest, optional

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add sliced carrots, ground coriander, cumin, and a pinch of salt. Cook for 2 minutes, stirring occasionally to distribute spices evenly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until carrots are very tender.
05 - Remove from heat and stir in orange juice and coconut milk until fully combined.
06 - Use an immersion blender to purée soup until smooth and creamy, or transfer in batches to a standard blender and blend until desired consistency is achieved.
07 - Return soup to pot if using a standard blender. Gently reheat over medium-low heat and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls. Drizzle with additional coconut milk and garnish with fresh coriander leaves and orange zest if desired.

# Expert Suggestions:

01 -
  • It tastes elegant and restaurant-worthy but comes together faster than you'd think, making it perfect for impressing people without stress.
  • The coconut milk creates this luxurious silkiness that makes you feel like you're doing something special, even on a Tuesday afternoon.
02 -
  • Add the orange juice and coconut milk after removing from heat, not during simmering, or you'll lose the brightness and the coconut will separate into greasy strings instead of becoming part of the soup.
  • Fresh squeezed orange juice versus bottled is not a small choice here, it's the difference between a soup that tastes like something you made versus something that came from a can.
03 -
  • If your carrots are particularly thick or woody, slice them even thinner so they cook in the same time as thinner ones, preventing you from overcooking some while others stay firm.
  • The secret that changed everything for me was warming the bowls before serving, which keeps the soup at its perfect temperature longer and somehow makes it taste even better.
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