Description
This Spiced Coconut Carrot Soup is creamy, comforting, and full of warming flavors like ginger, cumin, and turmeric. Made with sweet carrots and rich coconut milk, it’s the perfect blend of savory and sweet. Plus, it’s vegan, dairy-free, and super easy to make in one pot!
Ingredients
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1 tablespoon coconut oil or olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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1 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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1 1/2 pounds carrots, peeled and chopped
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1 can (13.5 oz) full-fat coconut milk
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3 cups vegetable broth
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper
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Juice of 1/2 lime (optional, for brightness)
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Fresh cilantro, red pepper flakes, or coconut cream for garnish (optional)
Instructions
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In a large pot, heat coconut oil over medium heat.
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Add onion and sauté for 5 minutes, until soft.
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Stir in garlic, ginger, cumin, and turmeric. Cook for 1 minute until fragrant.
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Add carrots, coconut milk, vegetable broth, salt, and pepper. Stir to combine.
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Bring to a boil, then reduce heat and simmer for 20-25 minutes, until carrots are tender.
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Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
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Stir in lime juice if using. Taste and adjust seasoning.
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Serve warm with desired garnishes.
Notes
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Add a pinch of cayenne if you like a little heat.
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For extra depth, roast the carrots before adding them to the soup.
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Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.