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 dinner, or enjoy it as a light lunch.

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


  1. 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.
  2. Add carrots, coconut milk, orange juice, and vegetable broth.
  3. Bring to boil over high heat. Reduce to low, cover and simmer, stirring occasionally, until carrots are very soft, roughly 30-45 minutes.
  4. Add the ginger and purée with an immersion blender, or transfer in to a food processor and purée until smooth in batches.
  5. Return the purée to the pot, season with salt and pepper, and heat until hot. If the soup is too thick, add additional broth.