Autumn soups are here to stay! Oranges and yellows in a bowl, not just vegan, but gluten-free and oil-free. Healthy, filling and delicious.
1 large onion, chopped
4 medium carrots, peeled and chopped
1 cup orange juice
1 can coconut milk
3 cups water
1/2 Tbsp ginger, grated
Himalayan/Sea salt + pepper to taste
Optional: orange slices garnish
In a large pan, heat 5 Tbsp water over medium-low heat. Add the onions and cook, stirring occasionally, for 5 minutes.
Add carrots, coconut milk, and water.
Bring to boil over high heat. Reduce to low, cover and simmer, stirring occasionally, until carrots are very soft, about 30 minutes.
Add the ginger and orange juice, then transfer into a food processor and blend until smooth in batches.
Return the soup to the pot, season with salt and pepper, and heat until hot. If the soup is too thick, add water.
This soup was made for Verve Magazine. Click and have a read to one of the most stylish magazines in NZ