Roasted 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
Scale
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
