Carrot, Blood Orange & Ginger Soup (Paleo)
Few things are as satisfying as a bowl of homemade soup, especially when it's bursting with natural flavour, vibrant colour, and genuine health benefits. This Carrot, Blood Orange, and Ginger Soup delivers on all fronts. It’s sweet yet spicy, creamy yet light, and it brings a beautiful sunset hue to your table that’s sure to impress anyone you’re serving — including yourself. Whether you’re looking for a dinner party starter or a make-ahead lunch that lifts your spirits, this soup is a nourishing and delicious option.
Literally bursting with beta carotene and vitamin C, the ginger in this soup packs a real zing while the turmeric and coriander provide delicate and warming undertones. Enjoy this Carrot Blood Orange Ginger Soup as an appetiser with friends, and make plenty extra to have for lunch the next day. It’s a perfect example of how clean eating can be both comforting and exciting. For added texture, top it with toasted flaked almonds just before serving — they add a satisfying crunch and a touch of nutty flavour that finishes the dish beautifully.
If you don’t have blood oranges on hand, don’t worry. Regular oranges will still offer the sweet citrus notes that balance the spice and earthiness in the soup. That said, blood oranges do bring a slightly more complex flavour and a dramatic colour that really makes this soup stand out.
Carrot, Blood Orange and Ginger Soup
Equipment
- Large saucepan
- Immersion Blender
- Chopping Board
Ingredients
- 2-3 medium shallots diced
- 2 cloves garlic crushed
- 6-8 cm fresh ginger grated
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp black pepper
- 750 g carrots peeled and roughly chopped
- 2 whole blood oranges peeled and separated into segments
- 2 cups homemade vegetable stock
- Pinch of salt
- 1 tbsp olive oil
Instructions
- Prepare the Base: Heat 1 tbsp olive oil in your largest saucepan over a low heat. Gently simmer the diced shallots, crushed garlic, and grated ginger for about 5 minutes until they start to soften.
- Add Spices: Add the ground coriander, ground turmeric, and black pepper. Stir well, then add 2 tbsp of vegetable stock. Continue to simmer gently for another couple of minutes, allowing the flavours to meld together.
- Combine Main Ingredients: Add the remaining vegetable stock, chopped carrots, and blood orange segments to the saucepan. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes until the carrots are tender.
- Blend to Perfection: Use an immersion blender to blitz the soup until it is smooth and velvety. Make sure all chunks are fully blended to achieve a consistent texture.
- Season and Serve: Taste the soup and season with a pinch of salt to enhance the flavours. Serve immediately, optionally topped with toasted, flaked almonds for added crunch and flavour.
Why You’ll Love This Soup
This soup is not just a treat for your taste buds — it’s a nutrient powerhouse. The base of carrots provides a generous dose of beta carotene, a precursor to vitamin A that’s essential for immune function, skin health, and vision. The blood oranges bring in high levels of vitamin C, helping to support your immune system and boost collagen production.
Fresh ginger and turmeric are renowned for their anti-inflammatory and digestion-boosting properties. These warming spices work together to soothe the gut, awaken the senses, and add layers of aromatic flavour. Coriander complements the soup with citrusy undertones and a light herbal note, making each spoonful refreshing and complex.
How to Make the Most of Your Ingredients
When it comes to making a soup this simple, the key lies in choosing the freshest and highest quality ingredients you can find. Here’s a breakdown of what makes each component so essential to the final result:
- Carrots: Look for firm, sweet carrots with vibrant colour. Organic carrots often have a deeper flavour and more nutrients.
- Blood oranges: Juicy and seasonal, they lend the soup a subtle tang and striking colour. If they’re unavailable, Valencia or navel oranges work just fine.
- Fresh ginger: Don’t hold back. A generous amount of ginger adds a warming punch that brings the other flavours to life.
- Turmeric: Whether using freshly grated root or ground turmeric, this ingredient enhances both the colour and the health profile of your soup.
- Ground coriander: Often underused, coriander adds a mellow, citrusy warmth that balances the sweetness of the carrot and orange.
- Toasted almonds: Optional, but highly recommended. They add contrast in texture and a satisfying crunch to each bite.
Simple Steps, Impressive Results
Making this soup is beautifully straightforward, making it ideal even for beginner cooks or busy weeknights. It’s a one-pot wonder: just sauté your aromatics, simmer your vegetables with spices and juice, then blend until silky smooth. For an even creamier texture, use a high-speed blender, though a stick blender will do the job just fine.
Once it’s blended, give it a taste. Depending on your carrots and oranges, you may want to adjust the seasoning or acidity. A squeeze of lime or lemon can lift the whole dish if it feels too sweet, while an extra pinch of salt can round out the flavour beautifully.
Serving Suggestions
This soup is incredibly versatile. Serve it as an elegant starter in small bowls topped with fresh herbs and toasted almonds, or enjoy it as a light meal with a side of protein. It pairs especially well with grilled chicken, baked salmon, or even a boiled egg for a complete Paleo lunch.
For a more substantial meal, you can also pair it with a Paleo-friendly seed cracker or a wedge of roasted sweet potato. The soup can be served warm or chilled, making it perfect across all seasons. In the summer, its zesty citrus flavours are refreshing, while in cooler months, the spices bring warmth and comfort.
Perfect for Meal Prep
This soup stores beautifully, making it a perfect batch-cooking recipe. Store it in the fridge in airtight containers for up to four days, or freeze in portions for up to two months. When reheating, do so gently over low heat to preserve the brightness of the flavours. If you’ve added citrus juice after cooking, avoid boiling the soup during reheating as this can alter the flavour profile.
It also makes a thoughtful gift — pour into a jar, add a ribbon and a handwritten label, and share with a friend who needs a little nourishing comfort food.
Adapting the Recipe
As always with Paleo cooking, the beauty of this recipe lies in how adaptable it is. Here are a few ideas if you want to play with variations:
- Swap the oranges: Grapefruit or tangerines will create slightly different but equally lovely versions of the soup.
- Add heat: If you enjoy spicy food, add a pinch of cayenne pepper or some chopped fresh chilli for an extra kick.
- Boost protein: Stir in some shredded chicken or top with roasted chickpeas (if your version of Paleo allows legumes).
- Make it thicker: Add a few chunks of sweet potato or butternut squash when simmering for a creamier consistency.
Impress Your Guests (Or Just Yourself)
This Carrot, Blood Orange, and Ginger Soup is not only visually stunning but also incredibly nutritious. The blend of beta carotene from the carrots and vitamin C from the blood oranges makes it a powerhouse of vitamins. Perfect for a light lunch or a refreshing starter, this soup will impress your guests and leave them wanting more. It’s also a wonderful way to showcase how vibrant and flavourful a Paleo lifestyle can be — no compromise, no bland meals, just real food prepared beautifully.
To make it even more visually appealing, finish with a swirl of coconut cream or a sprinkle of microgreens. The final result looks gourmet but is simple and wholesome at heart.
Have You Tried It Yet?
Have you tried making this vibrant soup? If so, share your experience and any variations you tried in the comments below. Additionally, enjoy the burst of flavours and health benefits with every spoonful!
