Half-Moon Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A comforting soup featuring vegetables cut into half-moons for even cooking, with a dual broth base of vegetable stock and coconut milk for creamy depth. This global-inspired soups (vegan) ready in about 40 minutes pairs finely diced onion, minced garlic, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, cut into 1/2-inch half-moons carrots
• 1 medium, cut into 1/2-inch half-moons zucchini
• 1/2 cup, finely diced onion
• 2 cloves, minced garlic
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1/2 tsp dried thyme
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and sauté for 3 minutes until translucent, stirring occasionally.
2. Step 2: Add 2 medium carrots (cut into 1/2-inch half-moons) and 1 medium zucchini (cut into 1/2-inch half-moons) to the pot. Cook for 5 minutes, stirring frequently, until vegetables begin to soften.
3. Step 3: Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, then add 2 cups vegetable broth, 1/2 cup coconut milk, and 1/2 tsp dried thyme. Bring to a gentle simmer.
4. Step 4: Reduce heat to low, cover, and simmer for 15 minutes until carrots are tender when pierced with a fork.
5. Step 5: Season with 1/2 tsp salt, then ladle into bowls. Serve immediately with a sprinkle of fresh parsley for garnish.