Carrot Ginger Soup with Coconut Milk and Turmeric

There's a particular kind of soup that tastes like it took all afternoon but actually came together while you were still in your work clothes, and this carrot ginger soup is exactly that. The carrots do most of the heavy lifting here, turning almost jammy-sweet as they simmer, while fresh ginger and a spoonful of turmeric wake everything up with warmth instead of heat.

I make this on weeks when the fridge looks bare but the pantry is stocked, because it genuinely only asks for carrots, an onion, a can of coconut milk, and spices you likely already own. Blend it smooth, ladle it into a bowl with crusty bread on the side, and you've got a lunch that feels far more considered than the 25 minutes it took to make.

Blending the soup smooth

Ingredients

• 2 tbsp coconut oil (or olive oil)
• 1 medium yellow onion, chopped
• 2 lb carrots, peeled and sliced into coins
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk, plus extra for serving
• 1 tbsp maple syrup or honey
• 1 tbsp fresh lime juice
• salt and black pepper, to taste
• fresh cilantro or toasted pumpkin seeds, for garnish

Instructions

1. Warm the coconut oil in a large pot over medium heat. Add the onion and cook for 4 minutes, stirring occasionally, until it turns soft and translucent.
2. Stir in the carrots, ginger, and garlic, and cook for 2 minutes until fragrant, letting the ginger toast slightly at the bottom of the pot.
3. Sprinkle in the turmeric, cumin, and cayenne if using, and stir constantly for 30 seconds so the spices bloom in the oil rather than sit raw.
4. Pour in the vegetable broth and bring the pot to a boil, then lower the heat and simmer uncovered for 15 minutes, or until the carrots are fork-tender.
5. Turn off the heat and stir in the coconut milk, maple syrup, and lime juice, letting the soup sit for a minute to cool slightly before blending.
6. Blend the soup in batches in a countertop blender, or use an immersion blender directly in the pot, until completely silky with no carrot chunks remaining.
7. Season with salt and pepper, tasting as you go, since the broth's saltiness will vary and the soup should taste bright, not flat.
8. Ladle into bowls, swirl in a little extra coconut milk on top, and finish with cilantro or toasted pumpkin seeds before serving.

Tips

• Cut the carrots into even, thin coins so they cook through in the same 15 minutes without any stragglers left firm in the center.
• If you want a thinner soup, add up to 1 cup extra broth or water when blending; for something thicker, hold back on the liquid and adjust after tasting.
• This soup keeps well in the fridge for up to 4 days in an airtight container and actually tastes better the next day once the spices settle in.
• Freeze in individual portions for up to 3 months; thaw overnight in the fridge and reheat gently on the stove, stirring so the coconut milk doesn't separate.
• No fresh ginger on hand? Use 1/2 teaspoon ground ginger instead, added at the same time as the turmeric.

Nutrition (per serving, estimated)

• Calories: 245 kcal
• Protein: 3 g
• Carbs: 22 g
• Fat: 17 g

Prep: 10 min · Cook: 20 min · Serves: 4