
This velvety carrot soup is the kind of bowl that feels like a warm hug — deeply savory, gently spiced, and finished with a swirl of rich coconut milk that makes it feel genuinely luxurious. Two pounds of carrots get simmered until completely tender in chicken broth, then blended silky smooth before a full can of full-fat coconut milk is stirred in for that creamy, restaurant-worthy texture. The spice blend of cumin, coriander, turmeric, fresh ginger, and garlic builds real depth without any flour, thickeners, or starchy fillers — the soup gets its body entirely from the carrots and coconut milk, so it's naturally free of gluten without any substitutions or workarounds. A squeeze of fresh lime juice at the end brightens everything up and keeps the flavors from feeling heavy. Packaged soups and restaurant versions can be tricky territory when you're avoiding gluten, since broths and flavor bases often hide unexpected additives, but making this at home means you control every single ingredient. Serve it to four people with a drizzle of extra coconut milk and a scatter of fresh cilantro for a finish that looks as good as it tastes.
Fig 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















Heat the olive 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 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
