This creamy carrot orange soup cooks in just 30 minutes and is full of fall flavor. Made with a few simple ingredients and pureed until smooth it’s the perfect weeknight rush dinner.
In a medium-sized soup pot, add olive oil and set over medium-high heat.
When the oil is hot, add the carrots, onion, garlic, ginger, and lemongrass. Saute for about 5 minutes or until the onion is slightly soft. Stir the mixture as you don’t want the garlic to burn.
Add in the vegetable stock and bring the soup to a simmer.
Simmer for about 20 minutes or until the carrots are soft.
Add the hot vegetables and the stock to a blender and add the coconut milk.
Puree until smooth. If your blender is not large enough to hold the entire mixture without being too close to the top, do this in 2 steps. You don't want to risk the blender being overfilled. You can also use an immersion blender if you prefer that method.
Pour the soup out of the blender and back into your soup pot.
Stir in the orange extract and heat through, if necessary.