Ingredients
- 1 large onion, chopped
- 4 medium carrots, peeled and chopped
- 1 cup orange juice
- 1 can coconut milk
- 3 cups water
- 1/2 Tbsp ginger, grated
- Himalayan/Sea salt + pepper to taste
- Optional: orange slices garnish
Vegan/ Gluten Free / Oil Free
Method
- In a large pan, heat 5 Tbsp water over medium-low heat. Add the onions and cook, stirring occasionally, for 5 minutes.
- Add carrots, coconut milk, and water.
- Bring to boil over high heat. Reduce to low, cover and simmer, stirring occasionally, until carrots are very soft, about 30 minutes.
- Add the ginger and orange juice, then transfer in to a food processor and blend until smooth in batches.
- Return the soup to the pot, season with salt and pepper, and heat until hot. If the soup is too thick, add water.