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!

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