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Cold Carrot Ginger Soup

Cold Carrot Ginger Soup

A refreshing and satisfying Cold Carrot Ginger Soup that balances complex flavors with simple preparation. This soup captures the essence of summer with its vibrant color and healthy ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 lbs Fresh Carrots, peeled and chopped into rounds
  • 3 tablespoons Fresh Ginger, grated or finely minced
  • 1 large Yellow Onion, diced finely
  • 3 cloves Garlic Cloves, minced
  • 6 cups Vegetable Broth, low sodium preferred
  • 2 tablespoons Olive Oil, extra virgin for best flavor
  • 1/2 cup Orange Juice, freshly squeezed is best
  • 1/2 cup Coconut Milk, full fat for creaminess
  • Salt and Pepper, to taste

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent.
  2. Add the minced garlic and grated ginger, stirring frequently for about two minutes.
  3. Add the chopped carrots and stir to coat in the oil. Pour in the vegetable broth and bring to a boil.
  4. Reduce heat to a simmer, cover, and cook for 20-25 minutes until carrots are tender.
  5. Remove from heat and let cool slightly. Use an immersion blender to puree until smooth.
  6. Stir in the orange juice and coconut milk, seasoning with salt and pepper.
  7. Transfer to a glass container and chill in the refrigerator for at least four hours, preferably overnight.
  8. Before serving, stir the soup and ladle into bowls.

Notes

Use fresh ginger for the best flavor. Chill the soup for at least four hours to enhance the flavors.