epicurious4.8
Carrot-Orange-Ginger Soup
This soup is inspired by ginger-turmeric carrot-orange juice at the juice bar. You can swap in cream to make it richer, or coconut milk to make it vegan.
👥 4 Servings👤 Shelly Westerhausen Worcel📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●blender
- ●whisk
- ●bowl
📝 Preparation Steps
1
In a Dutch oven over medium heat, heat the oil. Add the carrots, onion, and celery and sauté until softened, 7 to ⏱️ 10 minutes. Add the garlic, ginger, salt, cumin, coriander, turmeric, and cayenne and sauté until fragrant, ⏱️ 30 seconds.
2
Add the vegetable broth and bay leaf and bring to a boil over high heat. Cover, turn down the heat to low, and simmer until the carrots are tender, about ⏱️ 20 minutes.
bay leaf1
3
Remove from the heat, remove the bay leaf, and use an immersion blender to blend until smooth. Whisk in the orange zest, orange juice, maple syrup (if using), and milk. Taste and season with salt and pepper as needed.
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4
Divide among four bowls and drizzle with a little oil. Sprinkle with pepitas and/or cilantro, if desired. Serve warm.
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