chopped fresh parsleyor microgreens; optional, for garnish
sour creamoptional, for garnish; use plant-based sour cream for vegan/dairy-free
Instructions
Prep: Peel and chop the carrots, chop the onion, and peel and mince the ginger.
Sauté: Warm the oil in a large soup pot over medium heat. Once it starts to shimmer, add the onion to the pot and sauté until translucent. Add the ginger and cook for another minute, and then add the carrots and cook for five minutes more.
Simmer: Slowly pour in the vegetable stock, reduce the heat to medium-low and cook covered for 15 minutes or until you can easily pierce the carrots with a fork.
Blend: Scoop out half of the veggies and liquid into a high speed or regular blender and purée on high for a minute or two (see notes). Pour the puréed soup into a large bowl and repeat with the other half of the soup.
Season: Squeeze the fresh orange over the soup and stir to incorporate. Add the sea salt and freshly ground black pepper to taste.
Serve: Divide the soup evenly among bowls and top with one or more garnishes, if desired. Enjoy!
Notes
Blender: A high speed blender such as a Vitamix is recommended for this soup to achieve a velvety texture, but you can also use a regular blender with good results by puréeing on high for a minute or so longer.