carrot ginger soup

September 8, 2017

This is one of my favorite recipes! It’s vibrant and delish!  Even though I’m a carnivore, this is perfect being vegan.




Carrot Ginger Soup



      2 tbs extra-virgin olive-oil
        ½ cup chopped white onion
          4 cups chopped carrots
            4 cups vegetable broth
              1 cup orange juice
                1 tbs + 2 tsp finely grated fresh peeled ginger
                  1 tbs lemon juice
                    14 ounce can coconut milk
                      Salt and reshly ground black pepper, to taste



                    Heat olive oil in a large saucepan over medium-high heat.  Add the onion and saute until translucent, about 5 minutes.  Add the carrots, broth, orange juice, ginger and lemon juice; bring to a boil.  Reduce the heat and continue to simmer, covered, until the carrots are tender, about 20 minutes.  Remove from heat.  Puree with immersion blender or food processor until very smooth.  Return the soup to the saucepan and stir in the coconut milk.  Salt and pepper to taste.  Reheat until medium hot.  Ladle into bowls and serve.

  1. Brian Alexander

    October 13, 2015

    Thanks for this. I can manage to screw up anything not Italian. This was great!


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Photo of Ingredients