Description
This creamy Carrot Soup recipe is made with sweet carrots, fresh ginger, turmeric and sweet potato to make it filling and nutritious. Finished with a refreshing citrus touch and the richness of coconut milk, this healthy soup is vegan, gluten-free, low-carb and low-fat.
Ingredients
Scale
- 2 tablespoon olive oil or coconut oil
- 1 small onion, chopped
- 1 celery rib, chopped
- 2 pounds carrots, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1-inch piece fresh ginger, peeled and minced
- 1-inch piece fresh turmeric, peeled and minced
- 1 orange, freshly squeezed
- 6 cups vegetable broth
- Salt to taste
- Ground black pepper to taste
- 3 tablespoons coconut milk
Instructions
- Sauté: In a soup pot or Dutch oven, heat the oil over medium heat. Add the onion, celery, carrots and sweet potatoes and saute, stirring frequently for about 4 minutes.
- Season: Add the ginger and turmeric and saute for another 3 minutes or until the onions are translucent and the vegetables look bright and glossy.
- Simmer: Add the freshly squeezed orange juice and the broth. Stir and bring to a boil. Reduce the heat to low and cover the pan. Simmer until the vegetables are tender, about 20 – 25 minutes.
- Puree: Using an immersion blender, puree the soup until smooth (or puree in batches in a blender or food processor).
- Adjust: If using a regular blender or food processor, return the soup to the pot.
- Finish: Season to taste with salt and ground black pepper. Simmer for 5 additional minutes. If using coconut milk, add it at the same time you add the salt and pepper and allow the soup to simmer on low heat.
- Serve: Ladle the soup into bowls and garnish with extra coconut milk, toasted pistachios and bread croutons.
Notes
If you want to use carrots only, add 2 to 3 additional carrots and skip the sweet potato. If the soup is too thick, add additional broth or coconut milk until you reach your desired consistency. Store in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 11 g
- Sodium: 1048 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: carrot soup, creamy carrot soup, vegan soup, gluten-free soup, ginger turmeric soup, healthy soup