Ginger Carrot Orange Soup
Spicy and sweet, the flavors of ginger and carrot combine into a vibrant meal.
Ingredients
- 1 pound (450 g) carrots, chopped
- ½ (120 g) medium onion, peeled, sliced
- 1 slice (5 g) fresh ginger root, ¼"
- 2 Tablespoons vegan margarine
- 4 cups (960 ml) vegetable broth
- 1 Tablespoon orange zest
- 3 (360 g) medium orange, peeled, halved
- salt and pepper, to taste
Directions
- Sauté carrots, onions, and ginger in margarine until soft.
- Add 2 cups (480 ml) of broth. Simmer until tender.
- Place oranges, orange zest, and cooked vegetable mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed.
- Blend for 30 to 45 seconds until smooth. Adjust consistency with remaining 2 cups (480 ml) of broth.
- Season to taste with salt, optional and pepper.
Notes
Serve hot or cold. Garnish with light sour cream and chopped cilantro.
Nutrition Information
| Serving Size | 1 servings (270 g) |
| Amount Per Servings | |
| Calories | 159 |
| Total Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 709mg |
| Total Carbohydrate | 27g |
| Dietary Fiber | 6g |
| Sugars | 17g |
| Protein | 6g |
Gingered Carrot Orange Soup is rated
out of
5 by
23.
Rated 3 out of
5
by
Angela from
Quick soup, went over well
Quick soup, good but not my favorite. I found the orange flavor somewhat overpowering, even though I only used 2 oranges (all I had onhand). With three it would have been even moreso, I imagine. Next time I will try it without the orange, maybe a tablespoon or two of OJ concetrate if it needs some sweetening.
Date published: 2015-10-10
Rated 5 out of
5
by
K_likestocook from
Favorite soup
Made this soup for Easter for a family claiming they do not like carrots, and carrot soup....they all went back for seconds and continue to request this soup. Easy to make, we love it cold with a dollop of creme fraiche and a little sprinkle of Himalayan sea salt
Date published: 2015-11-22
Rated 5 out of
5
by
MargS from
Great soup
Agree that three oranges is a little over powering but otherwise this is absolutely delicious and exactly what I was looking for in a carrot ginger soup.
Date published: 2015-12-19
Rated 4 out of
5
by
Fabius from
too much Citrus for me
Tried this recipe by the book - the soup tasted original (mixing oranges in a carrot soup is completely new to me) but the slightly bitter citrus taste of the ginger/orange mix was a bit too much for my tastebuds. I didn't finish my portion...
I tried it again this time without the oranges and slightly less ginger, and mixed it with my first batch. And now I have excellent carrot soup for the upcoming weeks.
Date published: 2016-09-09
Rated 5 out of
5
by
Jazzie from
Easy recipe and quick to make
Great recipe and was super quick and easy. I sauted my carrots in coconut oil along with the ginger and onions, and just added all liquid in the container.
Date published: 2016-02-09
Rated 5 out of
5
by
Dalton from
Great Soup
This soup was so simple and easy to make. I ended up putting the vegetables in a crock pot and slow cooking it overnight. All I had to do was blend it together, it was already hot.
Date published: 2017-05-05
Rated 2 out of
5
by
Kitch from
Three Oranges is Too Much
I would only use one orange and see how that goes. It was way too citrus for me. I did incorporate some milk in the end to make it edible. The milk seemed to cut the orange flavor and make it more creamy.
Date published: 2016-02-09
Rated 4 out of
5
by
NanaBarb from
I really enjoyed this soup
I had to make some substitutions. I didn't have chicken or vegetable broth, but I had 14 ounces of beef broth, which made it non-vegetarian. I cooked the carrots (1 lb), garlic and onion in butter, added the beef broth and cooked the carrots soft. Put it in my vitamix with 2 oranges and 2 small mandarin oranges. Added juice of 1/2 lemon and milk. It was delicious! ! ! Yummmy! I want to try it again according to the recipe directions and see what it tastes like. Next shopping trip!
Date published: 2016-05-19
