Earthy cremini and shiitake mushrooms get a deep, golden sear before they're simmered down with garlic, thyme, turmeric, and a touch of ginger for warmth in every spoonful. Full-fat coconut milk folds into the blended base, giving the soup that signature velvety, spoon-coating texture without any heaviness. A splash of apple cider vinegar brightens the whole pot, while a simple arrowroot slurry thickens things up to a rich, restaurant-worthy finish. Ladled hot and finished with a scatter of fresh parsley, this one tastes like a cozy, indulgent bowl even though it's built entirely from whole, comforting ingredients. It's an easy favorite to keep in a dairy free rotation, especially on chilly nights when you want something warm and satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
