Creamy Carrot Orange Soup
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.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound 450g carrots, ends trimmed and sliced thin
- 1 medium yellow onion diced
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon grated lemongrass
- 32 ounces 920g vegetable stock
- 1 can 5.5 ounce/165g coconut milk
- 2 teaspoons Pure Orange Extract
- Minced cilantro for topping
Instructions
- 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.
- Serve with a sprinkle of cilantro on top.
Nutrition
Serving: 1g | Calories: 804kcal | Carbohydrates: 75g | Protein: 51g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 21g | Cholesterol: 62mg | Sodium: 2776mg | Sugar: 35g