Eggless Roasted Carrot & Turmeric Soup

Total time1 hr

Prep time15 min

Cook time45 min

4.5

(27)

About Fig

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 →

Ingredients

4 servings

2 lb carrots, peeled and cut into 1-inch pieces
3 tbsp coconut oil, divided
1 tsp fine sea salt, divided, plus more to taste
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
1 tbsp fresh turmeric, peeled and finely grated (or 1 tsp ground turmeric)
1 tbsp fresh ginger, peeled and finely grated
4 cups bone broth (homemade or aip-compliant brand)
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar

For serving

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

Instructions

1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a rimmed baking sheet, toss with 2 tablespoons of the coconut oil and ½ teaspoon of the salt, and arrange in a single layer.
2
Roast the carrots for 30–35 minutes, flipping once halfway through, until the edges are deeply caramelized and a fork slides through the thickest piece without resistance.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!