Carrot, Orange & Ginger Soup (Recipe) (2024)

RECIPE / Mains

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Ingredients

• 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)

GARNISH with pumpkin seeds, hemp seeds, fresh cilantro, Classic Cashew Cheese

INSTRUCTIONS

1. 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.
2. Add chopped carrots and cook for about 10 minutes allowing the vegetables to slightly caramelize.
3. Add vegetable stock and filtered water.
4. Cook until the carrots are fork tender, about 15 minutes.
5. 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.
6. 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.
7. Reheat as needed on the stovetop or else store in the fridge for leftovers!
8. Garnish with your favorite seeds and fresh herbs or cashew cheese.
9. Enjoy!

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