Spiced Carrot Soup with Orange & Ginger

This soup is a burst of sunshine that brightens up dreary winter days. The natural sweetness of the carrots is balanced by warming spices and ginger, and fresh orange juice lends just the right amount of acidity. This soup comes together in a flash and the vibrant orange color is seriously stunning, especially when garnished with a dollop of yogurt and jewel-toned pomegranates (and even a few carrot top fronds, as I’ve done here, if you’re feeling extra).


Spiced Carrot Soup with Orange & Ginger

prep time: 15 minscook time: 30 minstotal time: 45 mins


2 tablespoons olive oil

1 yellow onion, diced

1/2” fresh ginger, minced* (about 2 teaspoons)

2 cloves garlic, minced*

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1 lb carrots (4-6 carrots), chopped into 1/2” rounds

1 medium-size sweet potato, peeled and chopped into bite-sized cubes

4 cups vegetable or chicken broth

3/4 cup orange juice

1/2 teaspoon kosher salt, plus more to taste

Freshly ground pepper

1/4 cup yogurt, to garnish

1/4 cup pomegranate seeds, to garnish


  1. Heat olive oil in a large dutch oven or saucepan over medium heat. Add diced onion and cook 4-5 minutes, stirring occasionally, until translucent and beginning to brown.
  2. Stir in the minced ginger, garlic, cumin and cinnamon and cook for 1 minute, stirring frequently.
  3. Add the carrots, sweet potato, broth, orange juice, 1/2 teaspoon kosher salt, and a few grinds of pepper to the saucepan. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, for 25 to 30 minutes – until carrots and sweet potatoes are very tender. Allow to cool slightly.
  4. Puree the soup in batches in a blender/food processor, or use a stick immersion blender, until smooth.
  5. If the soup is too thick for your liking, add a bit more broth. Taste and adjust seasoning as needed – I usually add a bit more salt and an extra splash of orange juice.
  6. Divide soup into bowls and top with a dollop of yogurt and a sprinkling of pomegranate seeds.


* PRO TIP: Use a microplane to quickly and easily mince ginger and garlic.
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