How do I get the soup perfectly smooth?

After simmering the carrots until very soft, add the ginger and puree the soup directly in the pot with an immersion blender, or in batches using a food processor, until completely smooth.

Can I adjust the sweetness or tanginess of this soup?

The recipe uses 1 1/2 cups of orange juice for a bright, tangy note. You can slightly reduce this amount for a less tangy soup, or add a pinch of sweetener if you prefer it sweeter, though the carrots provide natural sweetness.

What kind of coconut milk should I use for this recipe?

The recipe calls for one 13.5-ounce can of coconut milk. Full-fat coconut milk will yield a creamier, richer soup, while light coconut milk will result in a thinner consistency.

How long does this Carrot-Orange Soup last, and can I freeze it?

This soup can be stored in an airtight container in the refrigerator for 3-4 days. It freezes very well; allow it to cool completely before transferring to freezer-safe containers for up to 2-3 months.

Is there a way to make this soup oil-free?

Yes, you can saute the onions and garlic in a splash of vegetable broth or water instead of coconut oil. Ensure to stir frequently to prevent sticking until they are soft and brown.

3.7K Views 10 years ago

Carrot-Orange Soup
[Vegan]

JL By: Jesse Lane Lee

Author Bio

Quick and easy snacks and lunches to power your day. Jesse Lane Lee, BSc, CNP is... Read More

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A vibrant orange Carrot-Orange Soup, garnished with a swirl of coconut cream and fresh herbs, served in a white bowl.

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Carrot-Orange Soup [Vegan]

Dairy Free

This soup is a bowl of sunshine! In this recipe, carrots are blended with bright and citrus-y orange juice, and creamy coconut milk until smooth and silky. The addition of fresh ginger adds a bit of subtle spiciness without overpowering the other flavors. Serve this soup as a side at... Read More

Ingredients You Need for Carrot-Orange Soup [Vegan]

2 tablespoons coconut oil
1 large onion, chopped
3 cloves garlic, minced
2 pounds carrots, peeled and chopped
1 1/2 cups orange juice (roughly 3 oranges)
1 13.5-ounce can coconut milk
3 cups vegetable broth
2 teaspoons finely minced ginger
Salt and pepper, to taste

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How to Prepare Carrot-Orange Soup [Vegan]

In a large pot, heat oil over medium-low heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking for 5 minutes, or until onions are soft and brown.
Add carrots, coconut milk, orange juice, and vegetable broth.
Bring to boil over high heat. Reduce to low, cover and simmer, stirring occasionally, until carrots are very soft, roughly 30-45 minutes.
Add the ginger and purée with an immersion blender, or transfer in to a food processor and purée until smooth in batches.
Return the purée to the pot, season with salt and pepper, and heat until hot. If the soup is too thick, add additional broth.