Roasted Carrot and Orange Soup with Ginger and Coconut Cream Recipe
Introduction
Zuppa di Carote is a vibrant and aromatic carrot and orange soup that delights with its natural sweetness and gentle spices. Roasting the carrots and oranges brings out deep flavors, making it a perfect appetizer or comforting main dish. This soup is simple to prepare and beautifully garnished for an inviting presentation.
Ingredients
- 2 Oranges
- 700 g Carrots
- 4 small Onions
- 2 tablespoons Olive Oil
- 4 cups Vegetable Broth
- 1 handful fresh Thyme
- 1 handful fresh Parsley
- 1 piece fresh Ginger
- 2 cloves Garlic
- ½ Cinnamon Stick
- Salt and Pepper, to taste
- Coconut cream or milk, for garnish
- Sunflower Seeds, for garnish
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Peel and cut the carrots into chunks. Cut the oranges into quarters. Spread the carrots and orange quarters on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme. Roast for 25-30 minutes until carrots are tender and lightly caramelized, and oranges are soft. When cool enough to handle, scoop out the zest from the orange quarters.
- Step 2: In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions, minced garlic, grated ginger, cinnamon stick, thyme, and parsley. Cook for 5-7 minutes until the onions are soft and translucent, then continue for 1-2 minutes until fragrant.
- Step 3: Add the roasted carrots and oranges to the pot. Pour in enough vegetable broth to cover the vegetables, about 4 cups. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes to blend the flavors. Season with salt and pepper to taste.
- Step 4: Use an immersion blender to puree the soup until smooth, or blend in batches using a food processor. Adjust thickness by adding orange juice if needed. Taste and adjust seasoning before serving.
Tips & Variations
- Add a swirl of coconut cream or milk for extra richness and creaminess.
- Garnish with sunflower seeds for a crunchy texture and nutritious boost.
- Fresh herbs or roasted carrot slices on top enhance the presentation beautifully.
- Use a mix of fresh ginger and cinnamon for a warming, aromatic flavor.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens when refrigerated, stir in a little vegetable broth or water while reheating to reach the desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, this recipe is naturally vegan as it uses vegetable broth and plant-based ingredients. Just be sure to use coconut cream or milk for garnish if you want a creamy finish without dairy.
Can I prepare Zuppa di Carote in advance?
Absolutely. This soup tastes great reheated and can be made a day ahead to allow the flavors to meld. Just keep it refrigerated and reheat gently before serving.
PrintRoasted Carrot and Orange Soup with Ginger and Coconut Cream Recipe
Zuppa di Carote is a vibrant, aromatic carrot and orange soup that combines roasted carrots, sweet oranges, and fresh herbs to create a deliciously creamy and flavorful dish. Perfect as a starter or a main meal, this soup is garnished with sunflower seeds and a swirl of coconut cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables and Fruits
- 700 g Carrots
- 2 Oranges
- 4 small Onions
- 1 piece fresh Ginger
- 2 cloves Garlic
Liquids and Oils
- 2 tablespoons Olive Oil
- 4 cups Vegetable Broth
- Coconut cream or milk (for garnish)
Seasonings and Herbs
- 1 handful fresh Thyme
- 1 handful fresh Parsley
- ½ Cinnamon Stick
- Salt and Pepper to taste
Garnish
- Sunflower Seeds
Instructions
- Roast the Carrots and Oranges: Preheat your oven to 400°F (200°C). Peel and cut the carrots into chunks. Spread them on a parchment-lined baking sheet. Quarter the oranges and add them to the baking sheet with the carrots. Drizzle with olive oil and sprinkle with salt, pepper, and fresh thyme. Roast for 25-30 minutes until carrots are tender and caramelized, and orange halves are soft. Once cooled enough to handle, remove the zest from the roasted orange quarters with a spoon.
- Sauté Aromatics: Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions, minced garlic, grated ginger, cinnamon stick, and fresh herbs. Cook, stirring, for 5-7 minutes until onions are soft and translucent. Continue cooking for 1-2 more minutes until the mixture is fragrant.
- Add Roasted Vegetables and Simmer: Add the roasted carrots and oranges to the pot. Pour in enough vegetable broth (about 4 cups) to cover the vegetables. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld. Taste and season with salt and pepper as needed.
- Purée the Soup: Use an immersion blender to blend the soup until smooth, working in batches if necessary. Alternatively, transfer the soup to a food processor. Adjust seasoning to taste and add fresh orange juice if the soup is too thick.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with a swirl of coconut cream or milk and sprinkle sunflower seeds on top. Optionally, add a few roasted carrot slices or fresh herbs for an attractive presentation.
Notes
- This aromatic carrot-orange soup is perfect as a delicious appetizer or a light main meal.
- Serve the soup hot to best enjoy its flavors and texture.
- Sunflower seeds add a crunchy, nutritious garnish that complements the soup’s creamy texture.
- Adding coconut cream or milk enhances the soup’s richness and adds a subtle sweetness.
- Sprinkle with fresh herbs or roasted carrot slices for a beautiful, colorful presentation.
Keywords: carrot soup, orange soup, roasted carrot soup, Italian soup, vegetarian soup, healthy soup, coconut cream garnish
