Creamy Orange Carrot Soup with Coconut Milk | AIP-Friendly
An easy orange carrot soup made with coconut milk and ginger. This recipe is AIP-friendly, low-carb, and vegan. It contains no cream making it perfectly dairy-free.
Servings 4
Calories 311kcal
Equipment
- a sharp knife
- a soup pot or a pot deep enough to fit the ingredients
- A wooden spoon – for stirring the carrot ginger coconut soup
Ingredients
- 400 g carrots or approx. 1 pound
- 2 tablespoon extra virgin olive oil
- ginger (about 2 cm long)
- 1 shallot (or half an onion)
- 2 cloves of garlic
- 500 ml vegetable stock about 2 cups
- 1 can full-fat coconut milk
- ¼ cup orange juice and grated rind or zest of half an orange
- ¼ teaspoon salt or more to taste
- 1 tablespoon chopped chives or your favorite herbs, to garnish optional
Instructions
- Prepare the vegetables - wash and peel the carrots and shallots, dice the ginger and mince the garlic.
- Next, grate the peel and squeeze the juice from half an orange then set this aside.
- Add two tablespoons of extra virgin olive oil, allow this to heat.
- Sauté the shallot (or onion), garlic, and ginger. Fry uncovered for 2-5 minutes. You can add a tablespoon or two of vegetable stock to prevent the garlic and ginger from sticking to the pot and burning.
- Add the carrots then use a wooden spoon to combine.
- Stir in the stock then cover the pot and let simmer for about 15 minutes. Next, check whether the carrots are done after about 10 minutes by pricking one with a fork or using a wooden spoon to see whether the carrots are soft and break easily.
- Finally, once the carrots are well done, stir in the coconut milk then use an immersion blender to process until smooth and creamy. Don't worry if you do not have an immersion blender. Simply transfer the soup to a normal blender and blend until smooth. Add the orange juice, grated orange rind or zest, and adjust accordingly for salt.
- Serve into bowls. You can garnish your orange carrot ginger coconut soup with some chopped chives, coconut cream, or your favorite herbs and spices.
Notes
- Variations - use more onions or shallots for a more intense flavor. I know there are lots of people who do not like the taste of coconut out there. So by all means, feel free to substitute the coconut milk with regular milk.
- Consistency - make the soup lighter by adding an extra cup of vegetable stock or water, if you find it too thick. For a thicker soup, mix 1-2 tablespoons of tapioca or arrowroot starch with an equal amount of water then stir this mixture into the soup.
- Storing – This soup can be stored in an airtight container in the refrigerator for three to four days which means it is great for meal prep. To freeze, transfer the creamy orange and carrot soup to a freezer-safe container or bag and place it in the freezer for up to six months. When ready to reheat the soup, allow the soup to thaw overnight in the refrigerator prior to heating.
- Serving - carrot ginger soup goes well with regular toasted bread, baguettes, crackers, croutons, or regular toasted versions of the same. Garnish with your favorite herbs or a pinch of chili flakes.
Nutrition
Calories: 311kcal | Carbohydrates: 17g | Protein: 3g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 728mg | Potassium: 588mg | Fiber: 3g | Sugar: 8g | Vitamin A: 17004IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 4mg