This soup demands little in the way of ingredients and attention, but surprises and delights the senses nonetheless. A rich and silky base of carrots and potatoes is balanced by the bright acidity of orange juice, and the subtle warmth of ginger makes it a soothing dish.
- 1 tbsp of virgin coconut oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 4 cups of low-sodium vegetable broth
- 3 cups of peeled and diced carrots (about 5 medium carrots)
- 2 cups of peeled and diced Yukon gold potatoes (about 2 medium potatoes)
- 1 cup of fresh or 100% pure orange juice, plus more if desired
- 2 tsps of peeled and minced fresh ginger
- 1 tsp of ground coriander
- 1 cup of loosely packed fresh coriander, stemmed
- 1–1 1/2 tsps of sea salt or to taste
- Fresh coriander, stemmed
- Pomegranate seeds
- Heat the coconut oil in a large stockpot over medium heat. Add the onion and sauté for 6 minutes, or until soft and just beginning to turn golden brown and caramelized.
- Stir in the vegetable broth, carrots, potatoes, orange juice, ginger, and coriander. Bring to a boil, decrease the heat, and simmer, covered, for 35–40 minutes, or until the carrots and potatoes are very tender, stirring occasionally.
- Remove from the heat and stir in the cilantro and sea salt. Use an immersion blender to carefully blend the mixture until smooth (about 4–6 minutes). It’s okay if tiny flecks of cilantro are still visible, but you want to get it as silky smooth as possible.
- Taste and season with more sea salt if desired. For an added pop of brightness, stir in another tablespoon or two of orange juice.
- Ladle into bowls and garnish with more cilantro and pomegranate seeds, if desired.
- Refrigerate leftovers, covered, for up to 4 days or freeze for up to 1 month.
No Immersion Blender? If you don’t have an immersion blender, carefully ladle the soup into a blender in small batches and blend until smooth. Be very careful as the soup will be hot.
Recipe courtesy of Blissful Basil by Ashley Melillo (BenBella Books, £14.99)