Spiced Carrot Soup with Ginger and Orange

Ingredients

• 2 Tbsp olive oil
• 1 yellow onion, diced
• 1/2” fresh ginger, minced (about 2 tsp)
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1 lb carrots (4-6 carrots), chopped into 1/2” rounds
• 1 medium-size sweet potato, peeled and chopped into bite-sized cubes
• 4 c vegetable or chicken broth
• 3/4 c orange juice
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground pepper
• 1/4 c yogurt, to garnish
• 1/4 c pomegranate seeds, to garnish

Instructions

1. Heat olive oil in a large dutch oven or saucepan over medium heat. Add diced onion and cook 4-5 minutes, stirring occasionally, until translucent and beginning to brown.
2. Stir in the minced ginger, garlic, cumin and cinnamon and cook for 1 minute, stirring frequently.
3. Add the carrots, sweet potato, broth, orange juice, 1/2 tsp kosher salt, and a few grinds of pepper to the saucepan. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, for 25 to 30 minutes until carrots and sweet potatoes are very tender. Allow to cool slightly.
4. Puree the soup in batches in a blender or food processor, or use a stick immersion blender, until smooth.
5. If the soup is too thick for your liking, add a bit more broth. Taste and adjust seasoning as needed. I usually add a bit more salt and an extra splash of orange juice.
6. Divide soup into bowls and top with a dollop of yogurt and a sprinkling of pomegranate seeds.

Recipe Notes and Variations

• Pro tip: Use a microplane to quickly and easily mince ginger and garlic.
• Curious what spices to use for that warm fall feeling? Check out our complete guide to fall spices.