The amazing thing about this soup is the flavor translates really well both eaten cold/slightly chilled or warm/hot. I accidentally found this out this past week! I’ve been moving from one home to another and at the same time remodeling the kitchen, bath, and completely painting our entire home- a lot of fun yet tiring work and not a lot of time to cook. I batch cooked this Carrot Orange & Ginger Soup on Sunday in preparation for our busy week ahead; I had no way of heating this soup but still enjoyed it slightly chilled, it tasted just as amazing if not more so when warmed.
TIP: Although you could skip the entire steps that deal with cooking and make this an all raw soup (it’d still taste fantastic), carrots are one of few vegetables that actually increase in nutrition with cooking!
- 1½ lbs. raw carrots, chopped
- 3 cups vegetable stock
- 3 cups filtered water
- 1 whole orange (about 1 cup)
- ½ cup sweet onion, chopped
- 1 stalk celery, chopped
- 2 cloves of garlic, chopped
- 3-4 dates, pitted (adjust to sweeten)
- 1½ inch fresh ginger root
- 2 tablespoons coconut oil
- 1 tablespoon orange zest
- 1 teaspoon sea salt (to taste)
- In a large soup pot, on medium heat add coconut oil, garlic, onions, sea salt, and celery to soften. Cook for about 5-8 minutes.
- Add chopped carrots and cook for about 10 minutes allowing the vegetables to slightly caramelize.
- Add vegetable stock and filtered water.
- Cook until the carrots are fork tender, about 15 minutes.
- Carefully pour the hot liquids with vegetables in a high speed blender (or if you have an emersion blender you may use this as well) with all remaining ingredients and blend until smooth.
- At this point, add the orange and fresh ginger and blend again until smooth. You can adjust the liquid at this point, if you like a thinner soup just add more water or leave it be and the soup will be thicker.
- Reheat as needed on the stovetop or else store in the fridge for leftovers!
- Garnish with your favorite seeds and fresh herbs or cashew cheese.