- 1 tablespoon coconut oil
- 1 sweet onion (medium size), chopped (about 1 cup)
- 2 cloves garlic, grated or minced
- 2 tablespoons fresh ginger, grated or minced
- 1/2 teaspoon ground ginger (optional)
- 1 teaspoon salt (divided)
- Fresh ground pepper, to taste
- 8 carrots (medium-large size), peeled and roughly chopped (approximately 6-7 cups)
- 4 cups vegetable broth
- 1 cup water
- 1/4 cup freshly squeezed orange juice (from a medium, juicy orange)
- 1/2 cup full-fat coconut milk (plus more for serving if desired)
- Heat the oil in a large pot or dutch oven over medium heat.
- Add the onions and cook until softened, 5 to 8 minutes stirring occasionally.
- Add the garlic, fresh ginger, ground ginger and half of the salt then season with fresh ground black pepper to taste. Cook for another minute until fragrant.
- Add the carrots to the pot along with the vegetable broth and water. Stir to incorporate and then bring soup to a boil, reduce heat to medium low and cook until carrots are very tender, 20 minutes.
- Stir in the orange juice and the remaining salt then puree the soup with an emersion blender in the pot (or blend in batches using a food processor or blender). When the soup is silky smooth (aim for 3-5 minutes with the emersion blender – the smoother the better here!). If you find the consistency of the soup too thick, add 1/2 cup of water at a time while still blending until you reach your desired consistency.
- Stir in the coconut milk. Season with salt and pepper, if necessary.
- Store leftovers in an airtight container in the fridge for up to four days or freeze for up to six months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Keywords: soup, side dish, carrots, carrot soup, carrot and ginger