Citrus, Coconut, and Carrot Soup
Source: Naomi Webb, Foodwise Staff
Recipe Type: Soups | Seasons: Winter
Fresh orange, lemon, and coconut milk bring a warm, tropical vibe to this wintery carrot soup.
This recipe showcases citrus as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 6
INGREDIENTS
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
8 large carrots, roughly chopped
3 large oranges, zested and juiced
1 lemon, juiced
1 bay leaf
4 cups vegetable stock
1 can coconut milk (15 oz)
Salt to taste
PREPARATION
- Heat olive oil in a large pot over medium heat. Sauté onions for 5-7 minutes until translucent. Add garlic and saute another 30 seconds until fragrant.
- Add carrots, bay leaf, and stock. Heat to a boil, then reduce the heat to a simmer. Season with a good pinch of salt. Cook until carrots are tender, about 15 minutes.
- Add orange juice. Stir and let simmer for 2-3 more minutes. Puree soup with an immersion blender until smooth.
- Stir in coconut milk and lemon juice. Gently heat soup, being careful not to boil, or the coconut milk could split.
- Taste and season to taste. Serve with an extra swirl of coconut milk and garnish with sliced oranges.
