Creamy blend of carrot, orange, ginger, and coconut milk with warm spices in a smooth, vibrant bowl.
# What you need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1.3 pounds carrots, peeled and sliced
→ Aromatics
05 - 2 tablespoons fresh ginger, grated
→ Liquids
06 - 3.2 cups vegetable broth
07 - 1 cup coconut milk, plus extra for garnish
08 - 0.85 cup freshly squeezed orange juice
→ Seasonings
09 - 1 teaspoon ground coriander
10 - 0.5 teaspoon ground cumin
11 - Salt and black pepper to taste
→ Garnish
12 - Fresh coriander leaves
13 - Finely grated orange zest
# How to make it:
01 - In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
02 - Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
03 - Add the carrots, ground coriander, cumin, and a pinch of salt. Cook for 2 minutes while stirring occasionally.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until carrots are very tender.
05 - Remove from heat. Stir in the orange juice and coconut milk.
06 - Use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a standard blender.
07 - Return to the pot and gently reheat. Adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls. Drizzle with extra coconut milk and garnish with fresh coriander leaves and orange zest if desired.
