Carrot, Ginger, and Turmeric Soup with Coconut Cream
A vibrant and healthy soup packed with immune-boosting ingredients and creamy coconut milk. Perfect for a cozy night in.
Equipment
- Large pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Blender or immersion blender
- Ladle
Ingredients
For the soup
- 1 tablespoon olive oil or coconut oil for sautéing
- 1 medium onion diced
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 5 medium carrots peeled and sliced
- 4 cups vegetable broth
- 1 cup coconut milk plus more for garnish
- Salt and black pepper to taste
For garnish
- Fresh cilantro or parsley chopped
- A drizzle of coconut milk
Instructions
- Sauté aromatics: Heat oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant (about 3 minutes). Stir in ginger, turmeric, and cumin.
- Tip: Lower the heat if the spices stick or burn to release their flavors gently.
- Cook carrots: Add carrots to the pot, stirring to coat with the spices. Let them cook for 2–3 minutes.
- Tip: Lightly caramelize the carrots for a deeper flavor before adding the broth.
- Simmer: Pour in vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for 20–25 minutes until carrots are tender.
- Blend: Use an immersion blender to puree until smooth, or carefully transfer to a countertop blender in batches. Stir in the coconut milk and heat through.
- Tip: Adjust the soup’s consistency by adding more broth if too thick.
- Serve: Ladle into bowls, garnish with cilantro or parsley, and swirl with coconut milk.
Notes
This soup stores well in the fridge for up to 4 days or in the freezer for 3 months.
Feel free to adjust the seasoning or add a squeeze of lime for brightness just before serving.
Feel free to adjust the seasoning or add a squeeze of lime for brightness just before serving.