Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4
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I developed many soups over the years, but this one is right up there with my top 5 favourites and it’s completely vegan. The combination of carrot, ginger and zesty orange just works, while fresh coriander and coconut cream ties it all together. This soup has a natural sweetness that is balanced with a textural flavour bomb ”gremolata”. Gremolata is usually chopped garlic, parsley and lemon zest. Instead, I use orange zest, chopped ginger and coriander. I highly recommend this soup, especially if your body is in need of a nutritional boost. Enjoy!

Carrot, Orange & Ginger Soup
with Coriander, Ginger & Orange Zest ‘’Gremolata’’


1 Tbsp (15 ml) coconut oil
2 leeks, sliced
2 garlic cloves, crushed
3 Tbsp (45 ml) finely chopped ginger
500 g carrots, peeled and sliced
1 c (250 ml) vegetable stock
juice of 2 oranges*
*zest of 1 orange
+- 400 ml coconut cream


handful of fresh coriander
*zest of 1 orange
1 Tbsp (15 ml) finely chopped ginger

Sauté the leeks, garlic and ginger in coconut oil.
Add the carrots and sauté for a few more minutes.
Add the stock, orange juice and half of the coconut cream. Cover, bring to the boil and simmer for +- 40 minutes or until carrots are tender.
Use a stick blender to blend the soup together until smooth. Add more coconut cream until desired consistency is reached. Add the orange zest and blend until combined. Season to taste.
Mix gremolata ingredients together.
Serve soup in bowls, stir in a little more coconut cream and sprinkle generously with gremolata.

This recipe featured on the Morning Expresso Show recently where I showcased 3 inspired ways to use the humble carrot.

About The Author

Food consultant, recipe developer and stylist.

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