Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon olive oil or coconut oil
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 pounds carrots, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 1- inch piece fresh ginger peeled and minced or 1 teaspoon ground ginger
  • 1- inch piece fresh turmeric, peeled and minced or 1 teaspoon ground turmeric
  • 1 orange, freshly squeezed
  • 6 cups vegetable broth or chicken broth, plus more if needed
  • Salt and ground black pepper to taste
  • Coconut milk, red chili flakes, croutons, toasted pistachios.
  • Fresh herbs like parsley, thyme or basil.

Instruction

  • In a soup pot or Dutch, oven heat the oil over medium heat. Add the onion, celery, carrots and sweet potatoes and saute, stirring frequently for about 4 minutes. 
  • Add the ginger and turmeric and saute for another 3 minutes or until the onions are translucent and the vegetables look bright and glossy. 
  • Add the freshly squeezed orange juice and the broth. Stir and bring to a boil. Reduce the heat to low and cover the pan. Simmer until the vegetables are tender, about 20 - 25 minutes.
  • Using an immersion blender, puree the soup until smooth.  (or puree in batches in a blender or food processor). If using a regular blender or food processor, return the soup to the pot. Keep the soup on low heat and add the coconut milk. Season to taste with salt and ground black pepper. Simmer for 5 additional minutes. 
  • Ladle the soup into bowls and garnish with extra coconut milk (optional), toasted pistachios (optional) and bread croutons (optional)