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Carrot Soup With Orange, Cinnamon, and Ginger - Turnip The Oven
Carrot Soup With Orange, Cinnamon, and Ginger - Turnip The Oven
Servings 6
Author Turnip the Oven
Ingredients
2 tablespoons extra virgin olive oil
1 small onion about 3/4 cup, diced
1 1/2 pounds carrots peeled and chopped
1/4 cup minced peeled fresh ginger
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium vegetable broth
2/3 cup freshly squeezed orange juice
1/2 cup full fat coconut milk
1/4 teaspoon cinnamon
Chopped fresh mint optional, for serving
Instructions
1. Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion and ginger and cook, stirring
occasionally, until the onion is translucent, about 5 minutes. Add the carrots, salt, and pepper and stir to coat. Add
the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender, about 20
minutes. Puree the soup with an immersion blender (or in batches in a regular blender). Stir in the orange juice,
coconut milk, and cinnamon. Serve garnished with the mint, if using.