Detox Carrot Orange and Ginger Soup
Brighten your day and your palate with this nourishing Detox Carrot Orange and Ginger Soup, a vibrant and velvety dish bursting with health-boosting ingredients. Featuring sweet, earthy carrots, freshly squeezed orange juice, and a zesty kick of ginger, this soup is an immune-boosting powerhouse that's both comforting and invigorating. The low-sodium vegetable broth forms a light yet flavorful base, while a hint of garlic and onion adds depth to every spoonful. Blended into a creamy consistency, this gluten-free and vegan-friendly recipe is perfect for a post-holiday detox or a cozy weeknight dinner. For an elegant touch, finish with a drizzle of coconut milk and a sprinkle of fresh parsley or cilantro. Ready in just 40 minutes, this wholesome soup is a must-try for those seeking a healthy, energizing meal packed with seasonal flavors.
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Recipe Information
Ingredients
- 6 medium-sized, peeled and chopped carrots
- 1.5 cups, freshly squeezed orange juice
- 2 tablespoons, freshly grated ginger
- 1 small, finely chopped onion
- 4 cups, low sodium vegetable broth
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 1 teaspoon, or to taste salt
- 0.25 teaspoons, freshly ground black pepper
- 0.5 cups, for garnish (optional) coconut milk
- 2 tablespoons, chopped, for garnish fresh parsley or cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the chopped carrots and stir well to coat them in the aromatic mixture.
Pour in the vegetable broth and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the carrots are tender.
Remove the pot from the heat and let it cool for 5 minutes.
Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the mixture in batches to a blender and blend until creamy.
Stir in the freshly squeezed orange juice, salt, and black pepper. Adjust seasoning to taste.
Reheat the soup gently if needed, but do not boil after adding the orange juice.
Serve hot, optionally drizzling a swirl of coconut milk on top and garnishing with fresh parsley or cilantro.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 103.2 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 4369 mg | 93% | |
*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.
