Carrot Ginger Soup

Carrot Ginger Soup
Servings: 6 Prep 15 mins Cook 25 mins


  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped white onion
  • 4 cups chopped carrots (peeled and cut into 1/2-inch pieces)
  • 4 cups vegetable broth
  • 1 cup orange juice
  • 1 tablespoon plus 2 tsp finely grated and peeled fresh ginger
  • 1 tablespoon lemon juice
  • 1 can (14 oz) coconut milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

1. Heat olive oil in a large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes.

2. Add carrots, broth, orange juice, ginger and lemon juice; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 20 minutes.

3. Remove saucepan from heat. Puree soup with an immersion blender or food processor until very smooth. Return soup to saucepan and stir in coconut milk, salt and pepper. Reheat over medium heat until hot and serve.