Smooth blend of carrots, orange juice, ginger, and coconut milk for a creamy, warming dish.
# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1.3 pounds carrots, peeled and sliced
→ Aromatics
05 - 2 tablespoons fresh ginger, grated
→ Liquids
06 - 3.2 cups vegetable broth
07 - 1 cup coconut milk, plus extra for garnish
08 - 0.85 cup freshly squeezed orange juice
→ Seasonings
09 - 1 teaspoon ground coriander
10 - 0.5 teaspoon ground cumin
11 - Salt and black pepper to taste
→ Garnish
12 - Fresh coriander leaves
13 - Finely grated orange zest
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add carrots, ground coriander, cumin, and a pinch of salt. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes until carrots are very tender.
05 - Remove from heat and stir in orange juice and coconut milk.
06 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, transfer in batches to a standard blender.
07 - Return to pot and gently reheat. Adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls. Drizzle with extra coconut milk and garnish with fresh coriander leaves and orange zest if desired.
