Soups & Stewsbitsofcarey
Carrot, Orange & Ginger Soup with Coriander, Ginger & Orange Zest ‘’Gremolata’’
I developed many soups over the years, but this one is right up there with my top 5 favourites and it's completely vegan. The combination of carrot, ginger and zesty orange just works, while fresh coriander and coconut cream ties it all together. This soup has a natural sweetness that is balanced with a textural flavour bomb ''gremolata''. Gremolata is usually chopped garlic, parsley and lemon zest. Instead, I use orange zest, chopped ginger and coriander. I highly recommend this soup, especially if your body is in need of a nutritional boost. Enjoy!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- bowl
📝 Preparation Steps
1
Sauté the leeks, garlic and ginger in coconut oil.
(15 ml) coconut oil1 Tbspleeks (sliced)2(45 ml) finely chopped ginger3 Tbsp(15 ml) finely chopped ginger1 Tbsp
2
Add the carrots and sauté for a few more minutes.
(15 ml) coconut oil1 Tbsp(45 ml) finely chopped ginger3 Tbspcarrots (peeled and sliced)500 gc (250 ml) vegetable stock1(15 ml) finely chopped ginger1 Tbsp
3
Add the stock, orange juice and half of the coconut cream. Cover, bring to the boil and simmer for +- ⏱️ 40 minutes or until carrots are tender.
(15 ml) coconut oil1 Tbsp(45 ml) finely chopped ginger3 Tbspcarrots (peeled and sliced)500 gc (250 ml) vegetable stock1(15 ml) finely chopped ginger1 Tbsp
4
Use a stick blender to blend the soup together until smooth. Add more coconut cream until desired consistency is reached. Add the orange zest and blend until combined. Season to taste.
5
Mix gremolata ingredients together.
6
Serve soup in bowls, stir in a little more coconut cream and sprinkle generously with gremolata.
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