Coconut Ginger Carrot Soup with Turmeric

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A velvety blend of carrots, coconut milk, fresh ginger, and turmeric creates a warming and vibrant soup. This Asian-inspired soup recipe (vegan, gluten free), ready in about 40 minutes, pairs carrots, yellow onion, fresh ginger 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

• 6 large, peeled and chopped carrots
• 1 medium, diced yellow onion
• 1 tbsp grated fresh ginger
• 1 tsp turmeric powder
• 4 cups vegetable broth
• 1 cup full fat coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 1 tbsp grated fresh ginger and 1 tsp turmeric powder, cooking for 1 minute until fragrant.
3. Step 3: Add 6 chopped large carrots and 4 cups vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 25 minutes until carrots are tender.
4. Step 4: Remove from heat and use an immersion blender to purée the soup until smooth and creamy.
5. Step 5: Stir in 1 cup full-fat coconut milk, season with 1 tsp salt and 1/2 tsp black pepper, and gently heat through for 3 minutes without boiling.
6. Step 6: Serve hot, garnished with 2 tbsp chopped fresh cilantro.