Orange-Infused Carrot Soup with Ginger & Red Curry

Citrusy and ginger-y with a hint of spice from the red curry paste, this roasted carrot soup is rich, creamy, low calorie, gluten free, and vegan! There’s no better way to get your beta-carotene dose than this.

This recipe is super easy, but you will need a good blender to get the soup nice and creamy.

Serves 4


  • 2 pounds of carrots, chopped roughly the same size. (You will be blending them later, so perfection is unnecessary!)
  • 4 tablespoons coconut oil
  • 1-2 drops of orange oil – read the label on your bottle – a little goes a long way (I use Boyajian brand. This is not a sponsored post! They don’t know me (yet!). Note, that this is not the same as orange flavouring or orange extract. You should be able to find it at well-stocked gourmet shop or baking supply store. It’s worth the trip, but in a pinch, you can leave this out, but obviously the orange flavour will be less intense.)
  • 1 1/2 cup fresh squeezed orange juice
  • 3-4 tablespoons of fresh ginger, minced
  • 1 teaspoon of red curry paste
  • Approx. 2-3 cups or more of plant milk, such as almond or coconut milk (animal milk is fine if you are not worried about the vegan aspect). I like this super creamy so I go light on the milk.

Orange-Infused Carrot Soup with Ginger and Red Curry


  1. In a large bowl, combine the carrots, 2 tablespoons of the coconut oil, and the orange essence.
  2. Put the carrots on a baking sheet and roast until soft, about 40-50 minutes at 350 degrees.
  3. In a small frying pan, heat the remaining 2 tablespoons of coconut oil. Add the red curry paste and the minced ginger. Blend the curry paste into the ginger and fry on low-medium for a few minutes until the flavours are mingled.
  4. When the carrots are roasted and cool enough to handle, put them in the blender with the curry paste/ginger mixture, the orange juice, and about 1 1/2 cups of milk. Depending on the size of your blender, you may have to do this in batches.
  5. Put your blender on Soup mode if it has one (I love my Blendtec); otherwise, just use sufficient power/time to blend until creamy, adding more milk to thin it to desired consistency.

Bonus Recipe: Carrot Orange Smoothie

It’s rare to have leftovers of this soup but if you do and aren’t feeling soup-ish, this converts into a smoothie really easily. For every cup of soup, just add a cup of fresh orange juice or half orange juice/half milk. Then add about a half cup of ice and blend it. So yum!


Carrot Orange Smoothie

P.S – Either the soup or the smoothie would go great with Buckwheat, Oatmeal, and Maple Syrup Muffins.



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