Ingredients
- 1 1/2 tablespoon olive oil
- 1 pound carrots chopped (about 3 cups)
- 1 cup onion chopped
- 1 tablespoon fresh ginger minced
- 1 3/4 cup vegetable broth
- 1 1/4 cup orange juice
- 1 teaspoon salt
- 1/2 teaspoon fresh orange zest tightly packed
Instructions
- Heat the oil on medium high in a large pot.
- Add in the carrot and onion and cook until lightly browned, about 6-7 minutes. Add in the ginger and cook another 2-3 minutes, until fragrant.
- Stir in the rest of the ingredients and bring to a boil.
- Once boiling, reduce the heat to low, cover and simmer until the carrots are fork tender, about 50-60 minutes.
- Let cool slightly and then transfer the soup to a blender and blend until smooth.
- Serve garnished with cilantro and SLURP UP!
