Carrot-Ginger Soup with Garlic and Turmeric

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 pasta recipe (vegan, anti-inflammatory), ready in about 45 minutes, pairs carrots, yellow onion, and fresh ginger for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 1 lb carrots, peeled and chopped
• 1 medium yellow onion, diced
• 2 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 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

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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.