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 good for any weather when you are in the mood for soup or when you need something healthy with vitamins and nutrients to help you get or a loved one get over a cold or the flu.
The vibrant orange colour of this soup is like sunshine in the bowl! The sweetness of the carrots, the bright citrus flavour of the oranges, and the mild zing of the ginger really shines. It’s simply delicious and really healthy too!
Carrots are a rich source of beta-carotene (which converts into vitamin A), fibre, vitamin K, potassium and antioxidants, which are linked to lowering cholesterol levels and maintaining healthy vision (source), (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 (source).
Ginger (fresh or ground) is an ingredient that I love to put in all types of meals because its unique spicy, pungent flavour. It's wonderful because ginger is also known for its powerful anti-inflammatory and antioxidant effects (source).
Breakdown! This soup is:
- Easy to make
- Creamy (without using cream)
- Vegan, gluten-free, and dairy-free (if you’re into that!
All the ingredients in the soup. Amounts and Full Instructions listed below in the recipe card.
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 because the ingredients are all going to blended together to form a smooth, creamy (without the cream) soup.
Heat at medium-high heat, add vegetable oil and stir in the carrots, onion, celery, garlic, and ginger, until onions are golden, 2-4 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.
I recommend using a handheld immersion blender to puree it smooth in the pot for convenience with less clean-up than a stand blender.
A regular blender will work; it is more powerful so you may get a smoother soup texture, but blend in batches as the soup is hot and you don’t want the soup to splatter everywhere!
Such a vibrant colour! Scoop into bowls, stir in whipped coconut cream, and top with cilantro (or parsley) if you desire. Enjoy!