Carrot Orange Cumin Soup
Brighten up your table with this delightful Carrot Orange Cumin Soup, a comforting bowl of velvety goodness that’s as nourishing as it is flavorful. This vibrant recipe combines the natural sweetness of carrots with the zesty tang of freshly squeezed orange juice and the earthy warmth of cumin and coriander. Slowly simmered in vegetable stock, then blended to creamy perfection, this soup is both nutritious and irresistibly silky. A splash of optional coconut milk adds indulgent creaminess, while a garnish of fresh cilantro provides a refreshing finish. Perfect for cozy weeknight dinners or as an impressive starter, this aromatic soup is a celebration of simple, wholesome ingredients coming together in perfect harmony. Ready in just 45 minutes and serving up to four, it’s a quick and healthy crowd-pleaser that’s sure to become a favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 5 medium (peeled and sliced) carrots
- 1 teaspoon ground cumin
- 0.5 teaspoons ground coriander
- 4 cups vegetable stock
- 0.5 cups (freshly squeezed) orange juice
- 1 teaspoon orange zest
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 0.5 cups (optional, for creaminess) coconut milk
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots, ground cumin, and ground coriander. Stir to combine and cook for 2-3 minutes.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 20 minutes, or until the carrots are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend, being careful with the hot liquid.
Stir in the orange juice and orange zest, then season with salt and black pepper to taste.
For added richness, stir in the coconut milk (if using). Adjust seasonings as needed.
Serve hot, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 53.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3390 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
