Description
This vibrant Carrot Soup with Ginger and Turmeric is a comforting, nutrient-packed dish perfect for any season. Blending the sweetness of fresh carrots with the warming spices of ginger and turmeric, this vegan and gluten-free soup offers anti-inflammatory benefits and a creamy texture from coconut milk. Easy to prepare on the stovetop, it makes a wholesome starter or light meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 pounds carrots, peeled and sliced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Optional Toppings
- Fresh cilantro
- A swirl of coconut milk
- Red pepper flakes
Instructions
- Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
- Add Spices: Stir in the grated ginger and ground turmeric. Cook for another minute until the spices are fragrant and well incorporated with the onions.
- Cook Carrots: Add the peeled and sliced carrots along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 20–25 minutes, or until the carrots are very tender.
- Blend the Soup: Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and purée until creamy.
- Add Coconut Milk and Lemon: Stir in the full-fat coconut milk and lemon juice. Season with salt and pepper to taste.
- Heat Through and Serve: Return the soup to the stove and warm through gently if needed. Serve warm, garnished with optional toppings such as fresh cilantro, a swirl of coconut milk, and red pepper flakes for a spicy kick.
Notes
- For a spicier version, add a pinch of cayenne or fresh chili while cooking.
- If using low-sodium broth, adjust salt levels accordingly to taste.
- This soup freezes well for up to 3 months — cool completely before freezing in airtight containers.
