Gluten Free Carrot Orange Ginger Soup with Polenta Croutons

Carrot-Ginger Soup

Carrot-Ginger Soup


Gluten free – Kosher – Vegan.  Serves 8.


  • 1 yellow onion, chopped
  • 2 tablespoons coconut oil
  • 7 large carrots, peeled and cut into 1/4 inch slices
  • 1 teaspoon fresh ginger, minced
  • 4 cups homemade or store bought chicken stock
  • 1 cup coconut milk (I use plain So-licioius brand found in refrigerated section at Whole Foods)
  • 1/2 cup freshly squeezed orange juice from 2 oranges
  • 1 tablespoon grated orange zest
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • Polenta Croutons (see recipe for Polenta Squares/Croutons under Appetizers)


Sauté the onion in coconut oil until translucent in a large, heavy bottomed stock pan.  Add the sliced carrots and ginger.  Sauté over low heat for 4-5 minutes or until carrots are tender.  Stir in 3 cups chicken stock.  Bring to boil, reduce heat, and simmer, covered, for 20 minutes.

Warm the coconut milk in microwave or saucepan.  Add warm coconut milk, remaining 1 cup stock, orange juice and orange zest to the carrots.  Stir to combine and simmer on low for 2 minutes.

Puree the soup in batches in a blender.  Return pureed soup to stock pan over low heat.  Stir in salt and pepper.  Ladle soup into heated soup bowls.  Top with Polenta Croutons.

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