This velvety soup gets its warmth from a golden blend of onion, garlic, and fresh ginger, bloomed with cumin, coriander, and turmeric until the whole pot smells incredible. Sweet carrots simmer until fork-tender, then get blended completely smooth for a silky, spoonable texture with zero effort. A finish of full-fat coconut milk and a bright squeeze of lime juice rounds everything out, giving the soup a rich body and a little tang to balance the earthy spice. Olive oil forms the base, keeping things rooted in simple, plant-forward staples that fit naturally into a Mediterranean-style way of cooking. Finished with fresh cilantro and an extra swirl of coconut milk, it's a comforting, vegetable-packed bowl that works just as well for a light lunch as it does for a starter. This is a genuinely solid pick for anyone building Mediterranean-friendly meals around whole vegetables and good olive oil.
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
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!
(16k)
