A simple recipe for Carrot Ginger Soup with turmeric and Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic.
Glowing Carrot Ginger Soup with Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic. Serve this with hearty bread for a simple, tasty meal. If fresh turmeric is nowhere to be found in your area, of course, you can use ground turmeric.
Yesterday started off with a chill but, beautifully sunny and golden. By afternoon, the light began to recede behind dark clouds, and the heavy sky began its letting go. We left the windows wide open, bundled up with blankets and listened to the drenching rain pour down hard – it felt like music.
That evening, a comforting bowl of soup seemed to be just thing we needed… and this is how this glowing healing bowl of soup came into being.
Fresh turmeric is becoming more accessible around here, even showing up in our mainstream grocery stores, which is saying a LOT. It always makes me happy to see it, not only because of its great healthy benefits, but because the color is so startling and beautiful.
If you are wanting to experiment with more turmeric recipes make sure to try this flavorful Turmeric Detox Broth which is one of my personal favorites here at Feasting at Home …. or try Turmeric Tea or this Fresh Turmeric Juice.
How to make Carrot Ginger Soup
- Heat coconut oil in a large pot, over medium heat.
- Add shallots, turmeric root and ginger and sauté until golden, about 3-4 minutes. Add garlic and continue cooking, stirring about 2 minutes. Add veggie broth and carrots and salt. Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
- Let it cool a bit, then blend in batches until very smooth and velvety.
- Place the blended carrot soup back in the pot, and add coconut milk and curry spice, vinegar, and maple.Stir until coconut milk is combined.
- Taste, adjust salt. Add cayenne for a little heat.
- Serve with fresh herbs and coconut milk swirls.
To make the coconut swirls, just gently heat a little coconut milk and whisk with a fork until smooth. Spoon a little teaspoon or so over the soup and swirl it in a circle with the tip of the spoon.
This easy Carrot Soup Recipe can be made in under 30 minutes- and makes for a simple, delicious meal.
More carrot recipes you may like:
- North African Carrot Soup with Chermoula
- Moroccan Carrot Soup
- Tunisian Chickpea Stew with Carrots, Tops and Harissa
- Orecchiette with Creamy Carrot Miso Sauce
- Easy Vegan Bombay Carrot Salad Recipe
Have a beautiful, light-filled day,
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Carrot Ginger Soup
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 6 cups ( 4 servings) 1x
- Category: Soup, vegan
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Glowing Carrot Ginger Soup with turmeric and Coconut Milk is light, luscious, earthy and flavorful. Vegan and adaptable!
Ingredients
- 1 tablespoon coconut oil ( or ghee or olive oil)
- 1/2 cup chopped shallot ( 2 shallots, or 1/2 an onion)
- 1–2 tablespoons chopped, peeled turmeric (see notes)
- 2 tablespoon chopped, peeled ginger root
- 4 garlic cloves, rough chopped
- 4 cups veggie broth ( or sub carrot juice- see notes!)
- 1 lb chopped carrots
- 1/2 teaspoon salt, then more to taste
- 3/4 – 1 can of coconut milk, saving some for swirling if you want. (See notes for substitutions)
- 1 teaspoon yellow curry powder (optional)
- 1/2 teaspoon apple cider vinegar,
- 1 teaspoon maple syrup
- Pinch or two cayenne, to taste
- garnish with mint, cilantro or edible flowers
Instructions
- Peel and chop shallots, turmeric, ginger and garlic.
- Chop the carrots into ½ inch rings, no need to peel if scrubbed.
- Heat oil in a large pot, over medium heat.
- Add shallots, turmeric root and ginger and sauté until golden, about 3-4 minutes. (see notes if using ground turmeric) Add garlic and continue cooking, stirring about 2 minutes.
- Add veggie stock and carrots and salt.
- Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
- Let it cool a bit, then blend in batches until very smooth and velvety.
- Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar and maple. Taste, adjust salt. Add cayenne for a little heat. See notes.
- Serve with fresh herbs and coconut milk swirls.
Notes
If using ground turmeric add it when you add the curry powder. It is much more intense in flavor than the fresh root, so start with one teaspoon, adding more to taste.
If your soup lakes depth, add a teaspoon or two of miso paste, or soy sauce, or a small veggie bouillon cube.
Sometimes I replace half of the veggie broth with fresh carrot juice, for more carrot flavor.
Substitute coconut milk with ½ cup raw cashews (simmer with the carrots until tender) then blend. You can also use cream or half and half or vegan cream- add to taste.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 261
- Sugar: 10.1 g
- Sodium: 577.1 mg
- Fat: 16 g
- Saturated Fat: 12.7 g
- Carbohydrates: 26.2 g
- Fiber: 5.4 g
- Protein: 6.5 g
- Cholesterol: 3.6 mg
Hi Sylvia,
I love your recipes, but my husband is not a fan of coconut. Is there a vegetarian substitute for coconut milk?
Do you drink dairy? I think a little half and half or cream would would be nice here. Yogurt may be too tangy. There are also plant based creams you can use.
I was out of coconut milk so used 1/2 cup of plain goats milk yogurt and extra water to achieve a silky smooth texture. I added a bit more maple syrup to balance the tanginess of the yogurt.
Perfect Sheryl!
I changed this up a little bit. I omitted the carrots, ginger, and turmeric. Instead, I added some twice baked potatoes and some spareribs. I didn’t blend it and used way less liquid. It was #delish! I’ll definitely be making this again!
I was dubious about this recipe, to be honest, mainly because carrot soup needs to be good, but can be so bad (in my experience). Anyway, I had a crack. All I changed changed was one less cup of water. And it’s freaken awesome! So tasty and warming. Some would even say glowing. 😘 Well done & thanks!
Thanks Bonnie. Glad you gave it a go.
Very very good. Just made it.
I got crazy and decided to add some sweet potato that I had already steamed, which caused me to have to increase the amounts of curry, lime juice, salt and coconut aminos (which are all delicious, anyway, so it was totally fine!). We LOVED this soup, and I tried to do the swirls (almost nailed it) before sprinkling with a bit of chopped cilantro and flat leaf parsley. Served with a few slices of gluten-free rustic peasant loaf. Brought it for lunch at work today, and I’m really looking forward to lunch!
Great to hear Maigen! Sweet potato would be good in this!
AMAZING! I loved everything about this soup! I’m already planning on going to the grocery store tomorrow to get more ingredients to make another batch. I used veggie stock and added 1/4 tsp of cinnamon. Absolutely delicious! It’s inspiring me to make some homemade bread, too! Thank you for this recipe! I have two more recipes from your site that I will be trying this week! 🙂
Thanks so much Katie, so happy you liked it!
Delicious, you will definitely want to double this recipe. I love the blend of flavors- excellent,
Thanks Pam!
Since I enjoy organic turmeric and ginger tea, this recipe would be fantastic!!
Thank you.
We absolutely love this soup! It’s my go to carrot soup now. So delicious and comforting! Thank you for sharing the recipe
Awesome JoAnn! thanks for rating it! So helpful!
I just made this and it was delicious! So easy too. Thank you.
Amazing soup! Thanks Sylvia. As soon as I got the email with 10 soups, I knew I gotta make them ASAP. This is the first. Have tried and oh boy, was it good. Off to pumpkin and apple next. Thanks again, I make. Lot of your recipes but I am often too lazy to review them 😉
Thanks so much Alex!!! Appreciate this!
Tried another of your carrot soups tonight and this one was just a delicious as the last one. I think I would like to add a little more curry and perhaps a little chilly next time to spice it up a little. I am so happy with your recipes, especially as it is a cold winter here in Australia. It warms up your tummy. 🙂
Great to hear Jenni! Thanks for the feedback I’m so glad you enjoyed it!xoxo
This soup is the perfect consistency for me, and I never thought to use soy sauce in soups before. Wonderful!
Made this last weekend. My first time with fresh turmeric! I really like the flavor – somehow it tastes fresh and green, like a mild dill, almost – not what I expected.
I didn’t chop the turmeric very finely, and my blender wasn’t able to grind all of the bits smooth, but it mellowed and softened over night. Next time I’ll take care to mince the turmeric.
The mint and coconut milk swirl are a nice addition, we also squeezed a little lime juice over top, too.
Thanks for another keeper recipe! My body and soul are happy!
Thanks for the feed back Julie! I love the flavor of fresh turmeric as well- very fresh tasting! Sometimes grating the turmeric makes it less fibrous in the final dish too. Thanks for the comment and glad you enjoyed it!
Hi Sylvia,
I cooked this at the weekend and its amazing!!! thanks for the recipe. Maple Syrup, Soy & Oil in a soup is a revelation. Time to make a new batch for the month ahead
Yay Anthony! Glad you liked it! Thanks for the comment and rating…truly appreciated!
Wow! What a wonderful wintry concoction! I love the carrot turmeric coconut soup. I used freshly chopped organic turmeric, added a little extra organic ground tumeric and two parsnips with the carrots for extra texture. This one is a keeper. Now, I can’t wait to try the the beet/lentil dish. I am hooked. Thank you for this amazing, healthy website.
Love this post! Where can I find your white pot with the wood handle?
Thanks for sharing such yummy recipes.
Thanks Kathryn….It’s by Danske – “Kobenstyle” you can it find on amazon!
Your magnificent photos and wholesome ingredient list had instant appeal to me on this early winter morning. As the ingredients are straightforward, I made it as soon as I saw it. It is absolutely delicious, every bit as luxurious and comforting as the photos suggest:) The cayenne, cider vinegar and soy sauce created a deep, rich and warming flavour that I know will further improve as the soup rests for a bit. I also added a bit of cinnamon which my family loves. I know they’ll really appreciate this wonderful recipe over the next few days. Thank you for your beautiful post.
P.S. The suggestion of fresh baked whole grain bread with this soup is super tantalizing…trying to cut out flours though so, alas, we’ll have to manage without:(
Awww…. you paint such a lovely picture with your words- thanks so much! I loved reading this ….and your addition of cinnamon, perfection. Enjoy and have a beautiful day. xo
This soup is delicious! I added a roasted acorn squash and it brought out the curry flavor so well. Thanks for this fabulous healthy recipe! It’s a keeper.
loved this, thanks! 🙂
Awesome Rhiannon, I’m so glad!!!
I made this with your recipe for grilled Naan. My husband thinks it is the best meal he has ever had! Absolutely delicious!
What a perfect pairing! I never thought of putting the two together, such a good idea!! Thanks for sharing!
Love it thanks!!!
I love a good creamy and nourishing soup. Carrots yield the sweetest flavor in soup! So delicious!
This looks so good and delicious! Can’t wait to get some carrots and to make this lovely soup!
Love your bowls <3
Thanks Nalalia!
Ha – so happens I have a wee chunk of turmeric and a bundle of carrots in my crisper and had no definite plans for either of them. Problem solved – thank you! 😉 Photos look as beautiful as ever, not to mention how healthy and tasty it looks! Hope you are having a nice weekend.
How perfect! Thanks Heather, hope you are having a great weekend too!
I looove a good curried soup with coconut. and fresh tumeric? sign me up.
Wow, look at that color! Looks absolutely delicious 🙂