This velvety soup gets its color and warmth from a generous mix of ginger, cumin, coriander, and turmeric, bloomed in olive oil with softened onion and garlic before the carrots even hit the pot. Simmered until fork-tender and blitzed completely smooth, the carrots become the star, with full-fat coconut milk stirred in at the end for a silky, rich finish. A bright hit of fresh lime juice cuts through the sweetness and keeps every spoonful lively rather than heavy. Finished with a swirl of coconut milk and a scatter of fresh cilantro, it's the kind of bowl that feels both cozy and a little bit special. Naturally plant-forward and satisfying on its own, it's a great pick for a vegetarian table.
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)
