• 3 Tablespoon grape seed oil
  • 1 ½ pounds carrots (6-7 large carrots), diced
  • 2 cups chopped yellow onion
  • sea salt to taste
  • 1 teaspoon ginger, minced
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 2 large strips of zest from an orange
  • Chopped chives or spiralized carrots for garnish


  • Place oil in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
  • Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes. Remove the strips of orange zest and discard.
  • Using an emersion blender (or regular blender) purée until completely smooth. If using a regular blender, fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.
  • Add more salt to taste.
  • Garnish with chopped chives or spiralized carrots

Serves 4-6

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