Roasted Carrot, Ginger, and Orange Soup

• 4 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 orange, zested and juiced
• 4 cups vegetable broth
• 1/4 cup plain yogurt (optional, for serving)
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. Toss carrots and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes until tender.
2. 2 While vegetables roast, in a small bowl, mix ginger, cumin, coriander, and orange zest.
3. 3 Transfer roasted vegetables to a large pot. Add spice mixture, orange juice, and vegetable broth.
4. 4 Bring to a simmer over medium heat, then reduce heat and let cook for 10 minutes.
5. 5 Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. 6 Serve hot, with a dollop of yogurt and a sprinkle of cilantro if desired.

Equipment

• Baking sheet
• Large pot
• Immersion blender or regular blender

Variations

• Add a pinch of cayenne pepper for a kick or a dash of honey for sweetness.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.

Pairings

• A side of crusty bread or a fresh arugula salad

Nutrition

Tips

• For extra depth, roast the spices in a dry pan for 1 minute before adding to the soup.
• If you prefer a sweeter soup, roast the orange halves cut-side down alongside the vegetables and use the juice.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Pair with crusty bread or a simple green salad for a complete meal.

FAQ