Turmeric-Carrot Soup with Coconut Milk

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Velvety golden soup infused with turmeric and carrots, finished with creamy coconut milk for a soothing, nutrient-packed bowl. This Indian-inspired soup recipe (vegetarian, vegan), ready in about 40 minutes, pairs Carrots, Onion, Garlic 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 large Carrots
• 1 medium Onion
• 2 cloves Garlic
• 1/2 tsp Turmeric
• 4 cups Vegetable broth
• 1/2 cup Coconut milk
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Peel and chop 4 large carrots into 1/2-inch pieces. Dice 1 medium onion and mince 2 garlic cloves.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened, then add garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 4 chopped carrots, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes to toast spices.
4. Step 4: Add 4 cups vegetable broth, bring to a simmer, and cook for 20 minutes until carrots are very tender. Use an immersion blender to puree until smooth. Stir in 1/2 cup coconut milk and heat through for 2 minutes without boiling.