Carrot-Ginger Soup with Garlic and Turmeric

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A velvety, vibrant orange soup blending carrots, fresh ginger, garlic, and turmeric to warm and nourish during cold season. This vegan-inspired noodles (vegan, anti-inflammatory) ready in about 45 minutes pairs peeled and chopped carrots, medium, diced yellow onion, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 lb, peeled and chopped carrots
• 1 medium, diced yellow onion
• 2 tbsp, grated fresh ginger
• 3, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tablespoons grated fresh ginger and 1 teaspoon ground turmeric, cooking for 1 minute until aromatic.
3. Step 3: Add 1 pound peeled and chopped carrots and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until carrots are tender.
4. Step 4: Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a blender in batches.
5. Step 5: Stir in 1/2 cup coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Warm through for 2 minutes, then serve hot for a soothing, nutrient-rich meal.