Carrot Orange Ginger Soup
Updated with some new pictures, additional text, and recipe re-write (originally posted March 13, 2017).
If you're still dealing with cold, snowy weather like we have been here in Alberta, you'll want to try out this soup; it will warm you up in a hurry! It's also great for any weather when you are in the mood for soup.
The vibrant orange colour of this soup is like sunshine in the bowl! It's simply delicious. The sweetness of the carrots, the bright citrus flavour of the oranges, and the mild zing of the ginger really shines. The creamy texture (without using actual cream) is lovely too.
Plus, it's good for you.
It's wonderful to make when you need something healthy with vitamins and nutrients to help get over a cold or the flu. Or after you eat half a large pizza the night before…
Carrots are a rich source of beta-carotene (which converts into vitamin A), fibre, vitamin K, potassium and antioxidants, which is linked to lowering cholesterol levels and maintaining healthy vision (which is great because my vision is horrible without my glasses or contacts).
One large orange can provide over 100% of your daily recommended intake of vitamin C. It is also a good source of fibre, thiamin, folate and antioxidants.
Ginger (fresh or ground) is an ingredient I love to put in all types of meals because of its unique spicy, pungent flavour. It's wonderful because ginger is also known for its powerful anti-inflammatory and antioxidant effects.
I hope you enjoy this recipe for Carrot Orange Ginger Soup!
All the ingredients in the soup. Amounts and full Instructions listed below in the recipe card.
How do you make this recipe? (stove-top)
Instant Pot instructions in the recipe card down below.
At medium-high heat, add vegetable oil and stir in the carrots, onion, celery, garlic, ginger, salt and pepper, until onions are golden, 3-4 minutes.
Pour in vegetable broth and orange zest. Bring to a boil and then reduce to a simmer and cook until carrots are tender, about 20 minutes. Then blend until smooth.
Stir in orange juice and taste for additional salt and pepper. Scoop into bowls, stir in whipped coconut cream (or sour cream or plain yogurt), and top with fresh parsley (or cilantro) if you like. Enjoy!
Two Quick Notes:
I enjoy making this recipe because the vegetables only need to be coarsely chopped; you don't have to make them look neat, just relatively similar in thickness (especially the carrots so they cook to tenderness around the same time). After all, the tender vegetables are all going to be blended together in the end.
I recommend using a handheld immersion blender to puree the soup in the pot until it is creamy and smooth. It's easy and has less clean-up than using a regular blender.
That said, a stand blender will work; it is more powerful so you may get a smoother soup texture, but blend in batches as the liquid is hot and you don't want the soup to splatter everywhere!
Got extra carrots? Check out these four recipes to use up those carrots!
- Turmeric Pineapple Carrot Smoothies
- Zucchini Carrot Pancakes
- Roasted Balsamic Root Vegetables with Basil Almond Pesto
- Carrot Pineapple Muffins
This yummy carrot soup is:
- Healthy and flavourful.
- Pretty: Such a happy orange colour!
- Easy to make.
- Perfect to make on a cold day.
- One-pot: Make it on the stove-top or in the Instant Pot.
- Creamy (without using cream).
- Vegan and gluten-free too.
I hope you try this simple soup recipe! If you make this recipe, please leave me a rating and comment down below or tag me on any of my social media. I'm @yay_for_food on Instagram. Please share your recipe pictures!
Carrot Orange Ginger Soup
Carrot Orange Ginger Soup is fresh, delicious, and nutritious. This one-pot soup recipe is an easy weekday meal or side dish that’s vegan and gluten-free! Stove-top and Instant Pot instructions available.
Ingredients
- 2 tablespoon vegetable oil
- 1 ½ lb. (680 g) carrots, peeled and chopped
- 1 medium onion, chopped
- 1 large celery rib, chopped
- 2 garlic cloves, sliced
- 2-inch fresh ginger, sliced
- 1 tablespoon orange zest
- 1 cup fresh orange juice (about 2 large navel oranges)
- 4 cups vegetable broth (low sodium)
- Salt and pepper, to taste
Optional toppings:
- ¼ cup whipped coconut cream (or sour cream, or plain yogurt if not vegan)
- ¼ cup fresh parsley (or cilantro), chopped
Instructions
- In a large saucepan, heat vegetable oil over medium heat and then add the carrots, onion, celery, garlic, ginger, salt and pepper. Stir occasionally, until onions soften and take on a golden colour, about 3-4 minutes.
- Stir in vegetable broth and orange zest. Bring to a boil, cover and simmer for 20 minutes or until carrots are fork tender.
- Remove from heat and, using an immersion blender *(see first note), blend the soup until smooth or to your desired consistency.
- Stir in orange juice and season with additional salt and pepper if you like. Divide into bowls and stir in coconut cream and top with parsley or cilantro if you like. Serve immediately or warm.
- INSTANT POT INSTRUCTIONS: In the Instant Pot, add oil and sauté carrots, onions, celery, garlic, ginger, and salt and pepper, until onions soften. Stir in broth and orange zest. Seal with the lid and set to high pressure (“manual”/"pressure cook" function) for 6 minutes. Allow natural release for at least 5 minutes before applying a quick release. Puree soup until smooth. Stir in orange juice and season with more salt and pepper if necessary. Top with optional ingredients if you like.
Notes
- *You can also use a regular blender by blending the soup in batches, starting at low speed and slowly increasing to a high speed. Careful as it’s hot and may splatter if you add too much soup at once.
- Nutritional information represents one serving for a total of six servings and excludes the optional toppings.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 222mgCarbohydrates: 19gFiber: 4gSugar: 9gProtein: 2g
this color!! and i love that there's ginger and orange; it sounds so zingy while staying cozy and perfect for cold weather (just the thought of tender carrots and thick soup make me feel all fuzzy inside).
Me too! Thanks Heather!
Wow, that's such a vibrant, colorful soup! And carrots are my absolute favorite veggie, so I can't wait to make this. It's already in the 80's by me, but I'm all for soup all year round - especially if it's like this one!!
I always seem to have a massive bag of carrots at home and this is a great way to use up a bunch of carrots! I'm a soup year-round person too!
What a gorgeous soup! Love that color! This looks super easy too, and could be made fast on a weeknight. Pinning to try soon!
thanks!
You're so right, this carrot orange soup does look like sunshine in a bowl! Love the flavor combination and so happy I have a hand-held immersion blender! They really do make it so much easier to puree soups! Thanks for a wonderfully nutritious recipe!
Yes! An immersion blender really is a handy kitchen tool! Plus you don't need to clean up the blender after too!
This looks amazing! Really cheers me right up just looking at it! Sadly this dreary winter starting to get to me, and I totally need this soup in my life. Spring where are you? Oh my gosh! ...that's coconut whipped creaaaaaaam! 😀 Totally such a cute and awesome idea as a topping on soup!!
Thanks! Hopefully the weather gets better for you soon!
That is a soup packed full of vitamins! I think I'll make a batch of it this weekend to keep us healthy in all this cold weather!
Thank you Jill!
We all need a little ginger in our lives on a week as cold as this!
Definitely! It's a great ingredient.
I actually just bought an immersion blender. What a good excuse to try it out!
I hope you try this soup out. It's really good.
Such great flavors in this soup. Can't wait to try this.
Enjoy!
This is a beautiful soup! I desperately need to make this soon! Perfect break to the winter blues!
Thank you Katia!
Oh yes! Love the fresh garlic and ginger in this one. For a moment, I thought you had also used fennel but then I realised it was celery. Celery is so good for you. Can't wait for a cold day to try this! Cheers
Thanks Adrianne! The flavour notes of garlic and ginger is so good in this soup. Fennel sounds like it would be great in this soup too. Cheers!
This is really wonderful. I've used apples and apple cider before in soups, but never oranges. But it makes so much sense! Thanks!
You're welcome! It's a fantastic combination for sure.
I don't know why I have never had carrot soup before!! My current favorite kombucha flavor is carrot and ginger and turmeric so my kids got a kick out of the ingredients in this soup!
That's great Erin! This is one tasty soup!
The ginger brings some lovely warmth to the soup. I added a can of coconut milk which blends nicely with the flavors and adds some creaminess.