- 2 Tbs extra-virgin olive oil
- 1/2 cup chopped white onion
- 4 cups chopped carrots
- 4 cups vegetable broth
- 1 cup orange juice
- 1 Tbs plus 2 tsp finely grated fresh peeled ginger
- 1 Tbs lemon juice
- 14-ounce can coconut milk
- Freshly ground black pepper, to taste
Directions
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and saute until translucent, about 5 minutes.
- Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat.
- Puree with immersion blender or food processor, until very smooth.
- Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot.
- Ladle the soup into bowls and serve.