• To prep

    30 min
  • To cook

    20 min
  • Level

    Easy
  • Servings

    4
  • 1 1/2 teaspoon avocado or coconut oil
  • 1/3 cup chopped onion
  • 1 tablespoon minced ginger (you can substitute minced ginger in a jar for fresh ginger)
  • 1 pound carrots peeled and sliced (about 3 1/2 to 4 cups)
  • 2 teaspoons grated orange zest (or zest from 2 oranges)
  • Juice from 2 oranges (about 1 1/4 - 1 1/2 cups)
  • 3 cups low sodium chicken broth (or vegetable broth)
  • 3/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh mint leaves for garnish (optional)

Method

    Heat avocado oil in a saute pan over medium heat
    Saute onion, ginger, carrots and orange zest until onion is translucent
    Add chicken or vegetable broth. Bring to a boil
    Reduce heat and simmer, covered, for 20 to 30 minutes (or until carrots are tender)
    Puree soup in a blender or use an immersion blender in the pan
    Allow soup to cool and add orange juice and cinnamon
    Season with salt and pepper
    Serve slightly warm or chilled. Garnish with mint (optional)

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