Carrot, Ginger & Orange Soup


Carrot, Ginger & Orange Soup - serves 4

  • 2 tablespoons coconut oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • salt & pepper to taste
  • 4 large carrots chopped
  • 1 litre vegetable stock
  • 1 orange, peeled after zesting and coarsed chopped
  • 1 tablespoon ginger, grated
  • 1 tablespoon orange zest
  • 4 sprigs fresh thyme, leaves removed
  • ½ tsp turmeric


  • In a large pot, over medium heat, add the oil, garlic, onion, salt, and pepper. Sauté for 5 minutes, until the onions soften. Add chopped carrots, ginger, thyme and vegetable stock. Bring to a boil and continue to cook as you prep your other ingredients. Squeeze and zest the orange and set aside. Cook on high for another 5 – 10 minutes, until the carrots are easily pierced with a fork. Pour the contents into a blender. Blend until smooth.