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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Carrot, Orange and Ginger Soup

RECIPE By PlantPlate
Our lightly spiced version of this classic soup is perfect for those cold winter months.

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Yield: Serves 4

Notes:

If you have some leftover soup, it can be stored in an airtight container in the refrigerator for 4-5 days, or in the freezer for up to 2 months.

For the Soy-Free Version: Omit the low-sodium miso. You can add a little salt to taste if you like instead.

Ingredients:

  • 1 medium brown onion, diced
  • 2 cloves of garlic, peeled and crushed
  • 2 tbsp. grated ginger
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander seed
  • 1/2 tsp. cayenne pepper
  • 2.5 lb. carrots, diced into 1cm pieces
  • 1 tsp. grated orange zest
  • 2 liters low sodium vegetable broth
  • 1/2 cup fresh orange juice
  • 1 tbsp. low-sodium miso (optional- omit for soy free version)
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. chopped fresh coriander

Instructions:

  1. Bring a large pot to a medium heat. Add 1/2 a cup of water, onion, garlic and ginger and sauté for 5 minutes. Add more water as needed to stop the ingredients from sticking to the pan.
  2. Add the cumin, ground coriander seed and cayenne pepper and cook for a further 2 minutes. Add the carrots and orange zest and sauté for 5 minutes, or until the carrots are tender.
  3. Add the vegetable broth, bring to a boil for 2-3 minutes, and then reduce the heat to medium. Cover, and allow to simmer for 20 minutes.
  4. Remove the pot from the heat. Add orange juice and miso and stir through.
  5. Using an immersion blender (stick blender) blend the soup until it is smooth and no chunks remain. Stir through the parsley and coriander before serving.

 

Original image courtesy of Jules via Flickr. Modified under CC license 2.0.