Recipe and photo by Michelle Aronson of Farmbelly!
This soup is a burst of sunshine that brightens up cold dreary 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 is visually striking, especially when garnished with a dollop of yogurt and jewel-toned pomegranates.
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 1/2” fresh ginger, minced (about 2 tsp)
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp 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 c vegetable or chicken broth
- 3/4 c orange juice
- 1/2 tsp kosher salt, plus more to taste
- Freshly ground pepper
- 1/4 c yogurt, to garnish
- 1/4 c pomegranate seeds, to garnish
- 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.
- Stir in the minced ginger, garlic, cumin and cinnamon and cook for 1 minute, stirring frequently.
- Add the carrots, sweet potato, broth, orange juice, 1/2 tsp 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.
- Puree the soup in batches in a blender or food processor, or use a stick immersion blender, until smooth.
- 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.
- Divide soup into bowls and top with a dollop of yogurt and a sprinkling of pomegranate seeds.
Recipe Notes and Variations
- Pro tip: Use a microplane to quickly and easily mince ginger and garlic.
- Curious what spices to use for that warm fall feeling? Check out our complete guide to fall spices.