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!
Ingredients
- 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
Gremolata:
- handful of fresh coriander
- zest of 1 orange
- 1 Tbsp (15 ml) finely chopped ginger
Instructions
- 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.
Notes
This recipe featured on the Morning Expresso Show recently where I showcased 3 inspired ways to use the humble carrot.
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