Carrot-Ginger Soup with Coconut and Turmeric

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A warming, velvety carrot soup infused with fresh ginger, turmeric, and creamy coconut milk, ideal for a comforting starter. This Asian-inspired Mother’s Day recipe (vegan, gluten free), ready in about 45 minutes, pairs carrots, peeled and chopped, yellow onion, chopped, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups carrots, peeled and chopped
• 1 cup yellow onion, chopped
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup chopped yellow onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 1 tbsp grated fresh ginger and 1 tsp turmeric powder, cooking for 1 minute until aromatic.
3. Step 3: Add 4 cups peeled and chopped carrots along with 4 cups vegetable broth and 1 tsp salt. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until carrots are very tender.
4. Step 4: Remove pot from heat and carefully blend soup using an immersion blender until smooth and creamy.
5. Step 5: Stir in 1 cup full-fat coconut milk and 1/2 tsp black pepper, warming gently over low heat for 3 minutes without boiling.
6. Step 6: Ladle soup into bowls, garnish with 2 tbsp chopped fresh cilantro, and serve with lime wedges to squeeze on top for a bright finish.