Description
Zesty Carrot Ginger Soup is a creamy, nourishing blend of carrots, ginger, and warm spices, finished with a splash of orange juice for brightness. This cozy soup is both comforting and refreshing, perfect for chilly days or a light, healthy meal.
Ingredients
Units
Scale
- 2 1/2 pounds carrots (about 8 large), peeled and sliced into 1/2" thick coins
- 2 tablespoons olive oil, divided
- 1 medium sweet (Vidalia) onion, chopped to 1/2"
- 1 medium leek, halved and thinly sliced into 1/2" moons
- 2 cloves garlic, minced
- 2" knob fresh ginger, peeled and grated
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 4 cups low sodium broth (vegetable or chicken)
- 2-4 tablespoons orange juice
- 1/4-1/2 cup heavy cream
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and leek, cooking until softened, about 5–7 minutes.
- Add garlic, ginger, cumin, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Stir in carrots and the remaining tablespoon of olive oil, coating well.
- Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes, or until carrots are very tender.
- Use an immersion blender (or carefully transfer in batches to a blender) to puree until smooth and creamy.
- Stir in orange juice and heavy cream to taste. Adjust seasoning if needed.
- Serve warm, garnished with fresh herbs, a drizzle of cream, or extra black pepper if desired.
Notes
- For a vegan version, substitute coconut milk for heavy cream.
- Adjust ginger amount to your preference for a milder or spicier flavor.
- Orange juice adds brightness; start with 2 tablespoons and add more if desired.
- This soup freezes well—store in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 8g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg