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Saute carrots, onions, and ginger in coconut oil in a large soup pot over medium heat until vegetables are soft, about 10 minutes.
Add 2 cups of vegetable broth and cook for an additional 3-5 minutes.
Place oranges, orange peel, cooked vegetable mixture, and the other 2 cups of vegetable broth into a blender and blend on high.
Note: You may need to do this in more than one batch depending on the size of your blender.
Blend mixture until smooth and return to soup pot. Add salt and pepper to taste.
For best flavor, let soup simmer for at least 30 minutes.
If you are looking for a soup to please all palates and dietary needs (from vegan to paleo), this blended vegetable soup can deliver on so many levels.
Think: perfect starter course for your next dinner party OR quick and easy weeknight dinner.
By far the star of this recipe is the warming qualities that the fresh ginger brings in flavor and heat.
Ginger is well known for its ability to ease gastrointestinal distress and has also been found to have antioxidant and anti-inflammatory effects on the body as well, making this the perfect feel-good soup.
Please note: If you are not a ginger fan the amount of ginger called for in this recipe is on the high side. Consider yourself well warned that you may want to adjust the amount of ginger you add to this soup to fit your personal needs!
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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