Carrot, Orange, and Ginger Soup

Need a little warmth?  This soup has all the nutrients and will also warm you up during the cold winter months, and even into springtime!  Some vitamin C from the orange, the natural warmth of ginger, and vitamin A and Beta-carotene from the carrots!  Perfect combination!


Serves 4


2 Tablespoons coconut oil

1 large brown onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

2 sprigs thyme

1 bay leaf

500g carrots, peeled and chopped

Pinch of salt, or to taste

1 orange, zest, and juice

5cm piece of fresh ginger, thinly sliced and chopped or finely grated

1-liter vegetable stock

500ml water

To Serve

Plain yogurt/sour cream/crème Fraiche/ fresh coriander/fresh parsley/toasted sunflower or pumpkin seeds


  1. In a large soup pot or stockpot, over medium heat, fry the onion and celery in the coconut oil until the onion is translucent and soft (about 5-10 minutes).
  2. Add the garlic, thyme and bay leaf, until the garlic is fragrant (about 2 minutes).
  3. Add the carrots and a pinch of salt, and cook for about 10 minutes till they start to caramelize slightly.
  4. Add the orange zest, ginger, stock, and water and cook till the carrots are soft enough to blend (about 15-20 minutes).
  5. Remove the pot from the heat, and either blend the ingredients with a stick blender or carefully pour the liquid and vegetables in batches in a food processor.
  6. Add the orange juice, and blend it in the soup mix.
  7. If preferred add more water at this stage to thin the soup further, or leave as is.
  8. Gently reheat for serving and adjust seasoning as required.

9.  Serve garnished with a choice of desired topping(s).

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