Vegan Gluten Free Creamy Carrot Soup

Total time50 min

Prep time15 min

Cook time35 min

This vibrant, velvety soup gets its warmth from a fragrant blend of cumin, coriander, turmeric, and fresh ginger, all bloomed in olive oil before the carrots go in to simmer until fork-tender. Full-fat coconut milk gets blended right into the base, giving the puree a rich, silky body without any heaviness, while a splash of lime juice at the end keeps everything bright and balanced. Simmered carrots break down into a naturally sweet, creamy texture once blended, so no cream is needed to get that spoon-coating consistency. A drizzle of extra coconut milk and a scatter of fresh cilantro on top finish it off with color and freshness. It's an easy one-pot meal that comes together mostly hands-off while the carrots cook, and it makes a comforting, satisfying option for a vegan table.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
2 lb carrots, peeled and cut into 1-inch pieces
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1–2 tbsp coconut milk, for drizzling (optional)

Instructions

1
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.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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