Carrot Orange Ginger Soup

19 80 410
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 4
Carrot Orange Ginger Soup
Health Highlights
A smooth and warm nutrient dense soup!


2 tbsp Coconut oil
1 medium Yellow onion (chopped)
8 large Carrots (7-8 chopped)
1 tbsp minced Ginger root (peeled and grated)
1 clove(s) Garlic (finely chopped)
6 cup Vegetable stock/broth
1 can (15oz) Chickpeas, canned, drained (organic)
2 tbsp Coconut oil (melted)
1 dash Sea Salt
1 tsp Curry powder
1 cup Orange juice (freshly squeezed)
1 tsp Sesame oil (a splash)
1 tbsp Honey, raw
1 tbsp Curry powder
1/2 tsp Cinnamon
1 tsp Sea Salt
1 dash Black pepper
1 tsp Red pepper flakes (optional - to taste)
1/4 cup Parsley, fresh (optional)


1. Preheat oven to 350 degrees.

2. Melt coconut oil over medium heat. Add onions and saute until translucent.

3. Add carrots, ginger, garlic and chicken stock. Bring to a boil, reduce heat and let simmer for about 20-25 minutes or until carrots are tender.

4. In the meantime, drain and rinse chickpeas and pat dry. Place chickpeas in a medium sized bowl and drizzle with melted coconut oil, sea salt and curry powder and mix until well coated.

5. Place chickpeas on a baking sheet, spread them out evenly and bake for 15-20 min. Remove from oven when done and set aside.

6. When soup has finished cooking for the above noted time, add in sesame oil, orange juice, honey, curry powder, cinnamon, salt and pepper and then remove from heat.

7. Use an immersion blender to puree soup until smooth.

8. Top with roasted chickpeas, red pepper flakes and fresh parsley and serve immediately.




are high in beta carotene which converts to vitamin A in the body and is important for healthy skin, immune health and vision


is helpful with digestion, it may help to reduce nausea and contains powerful antioxidants

Nutrition Facts

Per Portion

Calories 410
Calories from fat 169
Calories from saturated fat 107
Total Fat 18.8 g
Saturated Fat 11.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.2 g
Monounsaturated Fat 18.1 g
Cholesterol 0
Sodium 1978 mg
Potassium 764 mg
Total Carbohydrate 57 g
Dietary Fiber 13.5 g
Sugars 24.6 g
Protein 10.0 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 0.6
Vegetables 3.3

Energy sources