Frankenstorm. Earthquakes. Halloween parties. It has been quite an active weekend out there. I hope you’re all keeping safe!
Nothing too crazy is happening (yet) weather-wise in Southern Ontario, just days of relentless windy rain and many more looming ahead. Between the quake on the coast of B.C. and Hurricane Sandy on the east coast, I think many of us could use a bit of sunshine right about now!
How about a big bear hug in a bowl?
I’ve been calling this sunny soup a few different names…
– Flu Fighter Soup
– Frankensoup
– Creamy Orange Sunshine Soup
– *&^#%*^$$&#! soup (when I almost sliced my finger off while grating ginger)
Sometimes I swear in the kitchen. Pardon me.
The luxurious creaminess comes from soaked raw cashews that are blended with the other vegetables creating a rich, velvety soup. Raw cashews never cease to amaze me with just how versatile they are; you can instantly transform any soup or sauce by adding a little cashew cream. It’s really something!
I’m all about the citrus these days, so I thought fresh orange juice would pair nicely with ginger’s spicy kick and the subtly sweet, earthy carrots. Thanks to the vivid orange colour, this is also a festive soup for Halloween – no pumpkin required.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Creamy Orange Sunshine Soup
Yield
6.5 cups
Prep time
Cook time
Total time
Filled with carrots, ginger, orange, garlic, onion, and sprouted cashews, this soup will have you feeling your best no matter what kind of storm you’re dealing with. Whether it’s a cold to get over or warming up on a damp day, I hope this soup is just what you’re looking for. Try serving it with a hunk of fresh bread and a pat of vegan butter. Inspired by Carrot, Apple Ginger Soup.
Ingredients
- 1-2 tsp coconut oil (or extra virgin olive oil)
- 3 cloves garlic, minced
- 2 cups sweet onion, diced
- 1.5 pounds carrots, peeled and chopped into big chunks (about 5 cups)
- 1 cup freshly squeezed orange juice (about 2 lg. oranges)
- 5 cups vegetable broth, plus more if needed
- 2-3 tbsp freshly grated ginger, to taste
- 3/4 cup raw cashews, soaked in water
- salt & pepper, to taste
Directions
- Place cashews in a bowl of water and soak for at least 30 minutes. Heat a large pot over medium heat. Add oil, garlic, and onion and sauté for about 3-5 minutes.
- Add in the carrots, orange juice, vegetable broth, and 2 tbsp of the grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are just fork tender. Turn off heat and cool soup for 10 minutes.
- Drain and rinse the cashews very well. Place blender container in sink and carefully pour in soup – you might have to do this in two batches if your blender isn’t big enough. Add in cashews. Starting on low, blend until it comes together, gradually increasing the speed to high. Make sure to let some steam escape through the lid. Or you can try using an immersion blender.
- Taste and add more ginger, along with salt and pepper if desired. You can also add more broth to thin out the soup as desired. Garnish with cashews, parsley, and orange zest just before serving.
I am so excited to let you know that Oh She Glows was voted Best Blog in this year’s 2012 VegNews Veggie Awards. Thank you for believing in me and for taking the time out of your day to vote! I feel so blessed to be part of such an inspiring community with all of you.
If you get a chance, pick up a copy and check out all the category winners from vegan products to restaurants to people and more. Or better yet – subscribe to the magazine if you haven’t already. I can’t tell you enough how much I enjoy each and every issue.
I’ll be back soon with some last minute Halloween fun & a big giveaway to celebrate OSG’s 4th birthday. That is, power pending…
Stay safe out there!
I just made “Clean Eating Mag’s” spicy carrot soup tonight. Added a dollop of plain yogurt.Yum Will try your recipe next time:)
Made it yesterday – delicious and fresh! Thank you, I greatly appreciate it!
Just made this (and added 2 apples), oh my gosh what an amazing soup. Lovely flavor.
This tasted delicious and kept me warm during our cold spell. It was filling yet low in calories. I especially enjoyed it with homemade vegan bread. But wow! The garlic and onions made me smell for days. I mean I absolutely reek of it! I have been swallowing little breath assure capsules in addition to brushing and flossing and nothing helps. This gets into your pores and won’t leave.
At least I am not in danger of being bitten by vampires.
Sounds delicious and am looking forward to making it – however, some in our house are not big on orange flavor (I know!) what do people think about coconut milk instead? Thanks!
What about apple or pear? I have a good carrot apple ginger soup recipe on the blog you might want to check out!
I made this tonight! I added sriracha sauce to spice it up a bit, but overall, it was delicious!
I am not a vegan and am not really much of a cook, but I do appreciate really good food. I was invited to a vegan holiday dinner where everyone was supposed to bring a soup. This recipe looked doable and tasty, so I figured I’d give it a shot. The results were superb. Many compliments and stood its own among 7 other really outstanding soups. My instincts told me I would prefer something a little zingier and creamier, so I did two minor alterations to this recipe: I replaced one cup of broth with a can of coconut milk, and tossed in a healthy dash of cayenne. The soup was creamy, delicious, and had just enough bite. I considered adding something for more mouth appeal like diced turnips, which could have worked well, but in the end just left it as is. Could have used the slight sweetness of the turnips to offset the sour-ish onions. I used my usual yellow onions, but I would recommend using any that are sweet. I also used almost no salt — just enough to sweat the onions. Not sure how much there was in the broth already, but it was a low-sodium brand from Trader Joe’s. Didn’t need any more.
Hey Angela,
thank you is much for your great blog and all your amazing recipes and congratulations on your pregnancy!!!
I’m cooking this soup right now and I’m excited to taste it!!! I’m sure it will be delicious as all your other dishes :-)
I know you have a lot of great kitchen tools, but I just want to mention my favourite one of all times: the Thermomix! It’s such a big help and cuts down the cooking and prep time soooo much! I’m cooking your soup right now in it.
I’m just mentioning it as this machine was a life saver as we got our son 1,5 years ago, as you are busy as a mom :-)) it was great to cook for us and later for him as well!
Google it
I just made the Creamy Orange Sunshine Soup. It was so delicious and simple to make. I have both your cookbooks and love trying new things everyday. I’ve also made a couple of the soups with red lentils and both were delicious . Thank- you!
So glad you’ve been enjoying the recipes so far, Jeri :)
YUM!! Even though I think I had the proportions off. My Soup looks a lot thinner than the pictures, I used more than 1.5# of carrots. Maybe not enough onion? I did add some red hot pepper from the garden for a little kick. delicious. This is my first time cooking with Soaked cashews. The immersion blender and food processor got a workout. What a fantastic taste! This may put me over the edge. . . . and motivate to take the plunge for a Vitamix. I can see where that make the soup restaurant quality.
Is there a way to make this nut free so that I can eat sunshine as well?!
Hi Sahara, Oh your comment is so cute! I want you to eat sunshine too! hahah. I haven’t tried it before, but I would try subbing in 1/2 cup soaked shelled sunflower seeds for the cashews. Please let me know if you try anything out!
Thank you haha :) I’ll be sure to post as soon as it’s done!