Carrot and Orange Soup
Prep time
Cook time
Total time
Don't be intimidated by relatively long ingredient list -- this soup is a keeper. It's got a really rounded out flavor profile and the pureed texture combining both potato and coconut milk is luscious. Bonus? It freezes like a dream -- just defrost and add a little stock or additional coconut milk to revive to optimal texture.
Serves: 8 servings
  • 2 Tbs. vegetable oil
  • 2 small or 1 large onion, diced
  • 3 shallots, peeled and diced
  • 5 cloves garlic, roughly chopped
  • 1 Tbs. each - ground ginger, Chinese 5 spice powder, cumin
  • 1 tsp. each - ground clove, coriander
  • 4 lb. fresh carrots, peeled and cut into like-sized chunks
  • 1½ lb. potatoes, peeled and cubed
  • 1 C. fresh orange juice
  • 3 Tbs. cider vinegar
  • 1 can coconut milk
  • 2 cup cooked brown or white rice
  • cilantro and/or plain yogurt for garnishing
  1. Heat oil. Add onions and cook for about 10 minutes until they start to soften and start to turn golden. Add shallots, garlic, and ginger.Give it a stir and then saute for another 5 minutes (add a splash of water if it gets too dry or cooks too quickly).
  2. Add all dry spices, stir, mix for just a couple minutes to warm them through.
  3. Add all carrots and potatoes and enough water that all vegetables are submerged.
  4. Stir thoroughly, bring to a boil and then simmer until carrots and potatoes are all tender.
  5. Puree entire batch in blender and return to pot. (I do it in batches, adding each pureed part into a separate big pot).8
  6. Add orange juice, cider vinegar, coconut mik and cooked rice. Warm through and then season to taste, adding more vinegar, orange juice, salt and pepper if necessary.
  7. Serve warm with chopped cilantro and/or plain yogurt (I like thinning it with a bit of milk for better drizzling).
Recipe by Portland Sampler at