A warm bowl of orange vegetable soup can be comforting on a cold winter day. I usually cook mine slowly, allowing the flavors to fuse thoroughly without the vegetables losing their texture. I’ve found the orange vegetables to be extraordinarily healthy since they can raise your vitamin and mineral levels and strengthen your immune system at a time when you need it the most.
This Thai soup is loaded with flavors, and we have added a twist to make things more interesting and to add more nutritional value.
Why are orange vegetables so good for us?
Orange vegetables are a good source of vitamin C, vitamin A, and other essential nutrients. Here are some of the benefits of these vitamins and essential nutrients.
Benefits of vitamin C:
- It helps produce collagen, the most tolerable protein.
- Keeps blood vessels and veins firm.
- It helps with the consumption of iron.
- Ensures the well-being of the mouth and gum area.
- Increases our immunity level and protects us from infections.
- Vitamin C’s most important role is to act as an antioxidant and to fight all the harmful free radicals in the body.
Benefits of vitamin A:
- Vitamin A helps keep our skin, eyes, and tissue linings healthy.
- Orange vegetables are high in fiber, which is important for the regularity of our digestive system.
- Consuming foods high in fiber also helps with eating disorders. The sense of fulfillment is high with these foods.
By Stacy Reed (Stacy Reed is an educator with Penn State Extension in Lancaster, specializing in food safety and nutrition. Click here for more information.)
Thai orange soup with fresh basil
- 2 tbsp sesame oil
- 1 onion chopped
- 3 clove garlic chopped
- 4 cups carrot peeled and chopped
- ½ tbsp pepper
- 1 tbsp salt
- ½ cup orange lentils not on detox
- 1 tbsp peanut butter organic
- 3 cups water
- 1 tbsp chili flakes
- 1 tbsp ground cumin
- 3 tbsp minced fresh ginger root
- ¾ cup unsweetened coconut milk
- 1 pack fresh basil for garnish
- Heat a large pot over medium-high heat. Add in sesame oil, onion, and garlic and stir fry for about 5 to 10 minutes.
- Add the ginger and carrot. Stir well, and cook for another minute.
- Add all spices and peanut butter and stir well.
- Bring to a low boil, then reduce the heat to a simmer. Cover the pot and cook the soup for about 40 to 60 minutes. Make sure all the vegetables are soft.
- Then add the water. Bring to a boil, then lower the heat to a simmer. Cook for 20 minutes or until the carrots are just tender.
- Add the coconut milk and cook for another 5 minutes.
- Use an immersion blender and blend until smooth and creamy.
- Garnish with basil and chili flakes.
If you are interested in this recipe, you would love:
- Sweet Potato Kale Soup
- Vegan Creamy Tomato Basil Soup (Whole30, Gluten Free)
Our Favourite Vegan Vegetable Soup Recipe