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

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!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Servings 4


  • 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.
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