A Vegan Soup for Non-Vegans: Blood Orange Infused Coconut Carrot Bisque with Indian Aromatics
This is the soup I make when I want to convince someone that vegan food isn't sad. Blood orange and carrot sounds like it shouldn't work and then it absolutely does. The coconut milk makes it silky and rich, the Indian spices give it warmth and complexity, and the blood orange cuts through everything with a brightness that makes the whole bowl sing.
I've served this to plenty of skeptical non-vegans and every single one of them asked for the recipe before they finished the bowl. That's the best endorsement I can give it.
Ingredients
1.5 lbs carrots, peeled and roughly chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 can full fat coconut milk
2 cups vegetable broth
Juice and zest of 2 blood oranges
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
Pinch of cayenne
2 tablespoons coconut oil
Salt and pepper to taste
Fresh cilantro and a swirl of coconut milk for serving
Instructions
Heat coconut oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
Add garlic and ginger and cook another 2 minutes until fragrant.
Add cumin, coriander, turmeric, garam masala, and cayenne. Stir and toast the spices for about 1 minute.
Add carrots and vegetable broth. Bring to a boil then reduce heat and simmer for 20 minutes until carrots are completely tender.
Remove from heat and stir in the coconut milk, blood orange juice, and zest.
Blend until completely smooth using an immersion blender or working in batches in a regular blender.
Season with salt and pepper. Taste and adjust — if you want more brightness add another squeeze of blood orange.
Serve topped with fresh cilantro, a swirl of coconut milk, and a little extra orange zest if you have it.
Regular oranges work if blood oranges aren't available but you'll lose that deep ruby color that makes this soup such a showstopper. If you can find blood oranges, use them.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.
I've served this to plenty of skeptical non-vegans and every single one of them asked for the recipe before they finished the bowl. That's the best endorsement I can give it.
Ingredients
1.5 lbs carrots, peeled and roughly chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 can full fat coconut milk
2 cups vegetable broth
Juice and zest of 2 blood oranges
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
Pinch of cayenne
2 tablespoons coconut oil
Salt and pepper to taste
Fresh cilantro and a swirl of coconut milk for serving
Instructions
Heat coconut oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
Add garlic and ginger and cook another 2 minutes until fragrant.
Add cumin, coriander, turmeric, garam masala, and cayenne. Stir and toast the spices for about 1 minute.
Add carrots and vegetable broth. Bring to a boil then reduce heat and simmer for 20 minutes until carrots are completely tender.
Remove from heat and stir in the coconut milk, blood orange juice, and zest.
Blend until completely smooth using an immersion blender or working in batches in a regular blender.
Season with salt and pepper. Taste and adjust — if you want more brightness add another squeeze of blood orange.
Serve topped with fresh cilantro, a swirl of coconut milk, and a little extra orange zest if you have it.
Regular oranges work if blood oranges aren't available but you'll lose that deep ruby color that makes this soup such a showstopper. If you can find blood oranges, use them.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.