Carrot Ginger Soup

Amy Neunsinger

This bright soup is super healthy with a flavorful kick. The addition of orange juice intensifies the flavor.

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped white onion
  • 4 cups chopped carrots
  • 4 cups vegetable broth
  • 1 cup orange juice
  • 1 tablespoon plus 2 teaspoons finely grated fresh peeled ginger
  • 1 tablespoon lemon juice
  • 14-ounce can coconut milk
  • Freshly ground black pepper, to taste

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat. Puree with immersion blender or food processor, until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls and serve.

We are so over-sauced, -oiled, -vinegared, and -cheesed. Lightly steam some veggies, with just a touch of sea salt to remember how delicious they can be.

From Kitchen Revelry by Ali Larter. Copyright © 2013 by the author, reprinted by permission of St. Martin’s Press, LLC.

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Serves 4
  • Non-dairy milks are versatile and easy to make

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