By The Toasted Pine Nut
Ginger Orange and Carrot Soup
12 steps
Prep:10minCook:30min
Orange and Carrot Soup is nourishing, nutrient-dense, and loaded with bright, cheery ingredients! It's the perfect soup for chilly days!
Updated at: Thu, 21 Nov 2024 12:26:14 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
9
Low
Nutrition per serving
Calories137.6 kcal (7%)
Total Fat4.9 g (7%)
Carbs21.7 g (8%)
Sugars9.3 g (10%)
Protein3.4 g (7%)
Sodium418.5 mg (21%)
Fiber4.3 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
In a large pot, over medium heat, add the oil, garlic, onion, salt, and pepper.
Step 2
Sauté for about 5 minutes until the onions soften and are lightly brown.
Step 3
Add chopped carrots, vegetable stock, and water. Bring to a boil and continue to cook as you prep your other ingredients.
Step 4
Zest the orange in a small bowl and set aside.
Step 5
Peel the orange and coarsely cut it into pieces, making sure there are no seeds.
Step 6
Add cut up orange, pear, and ginger to the pot.
Step 7
Cook on high for another 5 – 10 minutes, until the carrots are easily pierced with a fork.
Step 8
Pour the contents into a blender.
Step 9
If you’re using a food processor, you may need to do this step in increments.
Step 10
Blend until smooth.
Step 11
Keep warm on the stove top until you’re ready to serve.
Step 12
Top with crunchy chickpeas, a swirl of coconut cream, fresh herbs and a wedge of lime.
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