Orange and flowers mismatch

Ginger Carrot Soup Silky Ginger Carrot Soup with a Hint of Citrus and Spice Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1.5 lbs carrots, peeled and chopped 1 small potato, peeled and diced (for creaminess) 4 cups vegetable broth 1/2 teaspoon ground cumin (optional) Juice of 1 orange (or 1 tablespoon lemon juice) Salt and pepper, to taste 1/2 cup coconut milk or cream (optional, for richness) Fresh cilantro or parsley, for garnish Directions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Add garlic and ginger, and cook for 1 minute until fragrant. Stir in chopped carrots and diced potato. Cook for 3–4 minutes. Pour in vegetable broth and add cumin if using. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are very tender. Remove from heat and blend soup using an immersion blender (or in batches using a standard blender) until smooth. Stir in orange juice or lemon juice. Add coconut milk or cream if using. Season with salt and pepper to taste. Reheat gently if needed and serve warm, garnished with fresh herbs. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 180 kcal | Servings: 4 servings #gingercarrotsoup #vegancomfortfood #carrotsoup #gingerflavor #immuneboosting #souprecipe #easyvegetariansoup #cozybowls #silkysoup #dairyfreecomfort #healthyandwarm #nourishingmeals #weeknightvegan #smoothsoup #coconutmilkrecipes #creamyvegan #carrotingingerblend #vitaminpacked #simpleingredients #homemadesoup This Ginger Carrot Soup is sunshine in a bowl—silky, vibrant, and gently spiced. Cozy up with this nourishing favorite today!

Orange bikini

Orange-Ginger Dressing Bright and Zesty Orange-Ginger Dressing with Honey and Sesame Ingredients: 1/4 cup fresh orange juice 1 tablespoon orange zest 2 tablespoons rice vinegar 1 tablespoon soy sauce (or tamari for gluten-free) 1 tablespoon honey (or maple syrup for vegan) 1 teaspoon sesame oil 1/2 teaspoon grated fresh ginger 1 small garlic clove, minced 1/4 cup olive oil Salt and pepper, to taste Optional: 1 teaspoon Dijon mustard (for a creamier texture) 1 teaspoon toasted sesame seeds (for garnish) Directions: In a bowl or jar, whisk together the orange juice, orange zest, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and pepper to taste. Add mustard if a creamier texture is desired. Refrigerate for 15–20 minutes before serving for best flavor. Shake well before use. Drizzle over green salads, grilled vegetables, or grain bowls. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 110 kcal (per 2 tbsp) | Servings: 6 servings #orangedressing #gingervinaigrette #saladdressing #asiansalad #citrusflavor #homemadedressing #healthycondiments #cleaneats #freshsalads #glutenfreedressing #paleofriendly #veganoptions #citrusginger #homemadevinaigrette #zestyflavors #mealprepideas #dairyfreedressing #orangeglow #tangydressing #flavorboost Brighten your salad with this zesty Orange-Ginger Dressing! Fresh, tangy, and a touch of honey-sweet — it’s your new go-to vinaigrette

Coconut Shrimp Crispy Golden Coconut Shrimp with Sweet Chili Dipping Sauce Ingredients: 1 pound large shrimp, peeled and deveined, tails on 1/2 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon paprika Salt and black pepper, to taste 2 large eggs 2/3 cup panko breadcrumbs 1 cup sweetened shredded coconut Vegetable oil, for frying For the Dipping Sauce: 1/3 cup sweet chili sauce 1 tablespoon orange marmalade 1 teaspoon rice vinegar Directions: Pat the shrimp dry with paper towels and season lightly with salt and pepper. In a small bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut. Dredge each shrimp in the flour mixture, then dip in the egg, and finally coat in the coconut-panko mixture. Press lightly to adhere. Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain. For the dipping sauce, whisk together sweet chili sauce, orange marmalade, and rice vinegar in a small bowl. Serve the crispy coconut shrimp hot with the dipping sauce on the side. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 4 servings #coconutshrimp #seafoodrecipe #crispyshrimp #shrimpstarter #appetizerideas #shrimpfry #coastalflavors #islandfood #homemadeshrimp #tropicaleats #goldenfried #sweetandspicy #pankocrust #shrimprecipes #friedshrimp #shrimpandcoconut #easyseafood #comfortsnack #partyappetizers #fusionfood Crunchy, golden, and dipped in sweet chili sauce — these Coconut Shrimp are your new favorite tropical appetizer!