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Carrot Soup with Orange, Cinnamon, and Ginger
This is my platonic ideal of carrot soups. It freezes well, and it's wonderful to have this on hand for chilly cold weather evenings.
Servings 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion about 3/4 cup, diced
- 1 1/2 pounds carrots peeled and chopped
- 1/4 cup minced peeled fresh ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups low-sodium vegetable broth
- 2/3 cup freshly squeezed orange juice
- 1/2 cup full fat coconut milk
- 1/4 teaspoon cinnamon
- Chopped fresh mint optional, for serving
Instructions
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Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion and ginger and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the carrots, salt, and pepper and stir to coat. Add the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender, about 20 minutes. Puree the soup with an immersion blender (or in batches in a regular blender). Stir in the orange juice, coconut milk, and cinnamon. Serve garnished with the mint, if using.