Description
A warming and nutritious carrot soup infused with fresh ginger and turmeric, perfect for a healthy meal. This creamy vegan and gluten-free soup combines the natural sweetness of carrots with the anti-inflammatory benefits of turmeric and a touch of coconut milk for richness.
Ingredients
Scale
Main Ingredients
- 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 the onion: 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, cooking for another minute until fragrant to release their flavors.
- Cook carrots: Add the sliced carrots and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer gently for 20–25 minutes until the carrots are very tender and easy to mash.
- Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
- Finish the soup: Stir in the full-fat coconut milk and lemon juice. Season the soup with salt and pepper to taste. Return the pot to the stove and gently heat through if necessary.
- Serve: Ladle the warm soup into bowls and garnish with optional toppings like fresh cilantro, a swirl of coconut milk, or red pepper flakes for a bit of heat.
Notes
- For a spicier soup, add a pinch of cayenne pepper or fresh chili during cooking.
- If using low-sodium broth, adjust salt accordingly to maintain flavor balance.
- This soup freezes well for up to 3 months; thaw and reheat gently before serving.
