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Gingered Carrot-Orange Soup

Gingered Carrot-Orange Soup
Miki Duisterhof

Gingered Carrot-Orange Soup

Ginger helps stimulate pancreatic enzymes that help you stabilize your blood sugar and burn food as fuel, not storing it as fat.— Haylie Pomroy

For more metabolism boosting foods, click here!

Deliver Ingredients


  • 4 Cups organic vegetable broth
  • ½ Cup coconut aminos
  • 2 cups chopped carrots
  • 1½ Cup sliced red onions
  • 1½ Teaspoon ginger paste
  • 2 15-ounce cans garbanzo beans, drained and rinsed
  • 3 oranges, peeled and halved
  • Peel of ¼ orange
  • ⅛ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground coriander
  • Sea salt and black pepper to taste
  • 6 slices sprouted-grain bread, toasted
  • 6 Cups fruit


Heat a nonstick skillet over medium heat. Put ½ cup of the broth and the coconut aminos in the skillet and heat slightly. Add the carrots, onions, and ginger paste and cook, stirring, for about 10 minutes or until the carrots and onions are soft. Transfer to a mixing bowl. Add the remaining broth, beans, oranges, orange peel, cinnamon, nutmeg, coriander, and salt and pepper. 

Purée in a blender in batches until smooth. Transfer the soup to a large pot and heat gently. Serve the soup hot, with a slice of toast and

1 cup fruit per serving.

Ginger Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Ginger Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.