This Carrot and Blood Orange Soup is bursting with Vitamin C and beta carotene. The sweetness of the carrots and dates combines with the spiciness of ginger and nutmeg. I also made a vibrant blood orange finishing oil to give a citrusy accent to this soup. Enjoy it as an appetizer or add a grilled cheese and it’s lunch or dinner.
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As the first cherry blossoms are blooming, temperatures are in the double digits and blood oranges are in season, I believe it’s safe to say that spring is in the air. Easter is this weekend so I’ve decided to send winter off with one last warming soup creation.
Soups are quick and easy to make. You can make enough for leftovers or to freeze for when you need a lunch or dinner in a hurry. I love a nice soup served by itself or with a grilled cheese sandwich by its side.
Tonight’s creation is carrot and blood orange soup. It has hints of ginger and nutmeg to warm your tummy and tingle the back of your throat. I topped it with some homemade Greek yogurt, pine nuts, golden raisins, chives and homemade blood orange oil.
Carrot and Blood Orange Soup with Blood Orange Oil
Yields 4-6 servings
2 Tablespoons extra-virgin olive oil
1 medium onion, chopped (I used a red onion)
2 garlic cloves, smashed
1 lb organic carrots, peeled and chopped
2 stalks celery, chopped
3 dates, pitted
4 cups vegetable broth or filtered water (I used filtered water)
1 teaspoon dried French thyme
1 teaspoon dried ginger (or 1” of fresh, peeled and chopped)
1/4 teaspoon dried nutmeg
2 blood oranges, juiced
1/2 cup plain Greek yogurt + more for garnish (homemade or store-bought)
2-3 Tablespoons fresh chives + more for garnish
Kosher salt and freshly cracked pepper, to taste
1/4 cup golden raisins
1/4 cup toasted pine nuts
Blood Orange Infused Olive Oil, for garnish
In a large pot, heat olive oil over medium high heat. Add onions and celery. Let cook for about 5-8 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add vegetable broth (or water), chopped carrots, thyme, ginger, nutmeg, salt and pepper. Bring to a boil. Cover loosely and reduce to a simmer.
Cook until vegetables are completely tender, 20 to 30 minutes. Remove the thyme sprig. Remove from the heat and purée until smooth.
Add blood orange juice, Greek yogurt, 1 Tablespoon pine nuts, dates, 1 Tablespoon golden raisins and chives. Blend until smooth.
At this point, you can add more liquid (vegetable broth or filtered water) depending on how thick/thin you like your soup.
Reheat over a low flame as needed to warm through. Season with salt and pepper, to taste and keep warm over a low flame until you are ready to serve.
Ladle the soup into bowls. Garnish with a dollop of yogurt. Finish with a drizzle of blood-orange oil, pine nuts, gold raisins and chopped chives.