This Spiced Carrot & Orange Soup is a celebration of sweet and savory flavors, perfect for cozy evenings or festive gatherings. The base is built on deeply caramelized onions and celery, simmered with carrots, fresh orange juice, and a splash of dry white wine. Warm spices like cumin, coriander, ginger, and nutmeg add an aromatic complexity that warms the soul. Blended until silky smooth and finished with creamy soymilk, this vegan soup is naturally rich and comforting. It serves beautifully as a starter for Christmas dinner or a light main course. The garnish of tender-crisp steamed carrots and fresh herbs adds a delightful textural contrast to the smooth puree.
Spiced Carrot & Orange Soup
Description
This Spiced Carrot & Orange Soup is a celebration of sweet and savory flavors, perfect for cozy evenings or festive gatherings. The base is built on deeply caramelized onions and celery, simmered with carrots, fresh orange juice, and a splash of dry white wine. Warm spices like cumin, coriander, ginger, and nutmeg add an aromatic complexity that warms the soul. Blended until silky smooth and finished with creamy soymilk, this vegan soup is naturally rich and comforting. It serves beautifully as a starter for Christmas dinner or a light main course. The garnish of tender-crisp steamed carrots and fresh herbs adds a delightful textural contrast to the smooth puree.Ingredients
Directions
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Reserve about 1/2 pound of the thinly sliced carrots for garnish and set aside.
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Heat peanut oil in a large soup pot over medium heat.
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Add chopped onions and diced celery to the pot and saut until golden brown and softened.
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Add the remaining carrots (not reserved), water, fresh orange juice, dry white wine, cumin, coriander, ginger, and nutmeg to the pot.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the vegetables are completely tender.
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Carefully puree the soup using an immersion blender or transfer to a standard blender until smooth.
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Return the pureed soup to low heat and stir in soymilk until the desired medium-thick consistency is reached.
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Season with salt and pepper to taste and let the soup stand for several hours to allow flavors to meld.
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Just before serving, steam the reserved carrots until tender-crisp.
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Stir the steamed carrots, freshly minced parsley, and minced scallions into the soup.
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Serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300.9kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.9g10%
- Cholesterol 1.2mg1%
- Sodium 205.2mg9%
- Total Carbohydrate 49.5g17%
- Dietary Fiber 9.7g39%
- Sugars 27.1g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
