Vegan Scallion Carrot Ginger Soup

Total time50 min

Prep time15 min

Cook time35 min

Silky and warmly spiced, this soup gets its color and depth from a big batch of tender carrots simmered with fresh ginger, turmeric, and cumin until they practically melt. Garlic-infused oil and sliced scallion greens build a fragrant base right from the start, giving the broth real backbone before everything gets blended into a velvety puree. Rich, full-fat coconut milk stirred in at the end rounds out the texture and adds a subtle sweetness that balances the earthy spices beautifully. A splash of fresh lime juice brightens the whole pot just before serving, cutting through the richness with a little acidity. Finished with extra scallions and a drizzle of that same garlic-infused oil, it's the kind of bowl that feels both comforting and a little bit special. This one's an easy, satisfying pick for a vegan weeknight dinner or a make-ahead lunch you'll actually look forward to.

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Ingredients

4 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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½ cup scallion greens, thinly sliced (green tops only)
2 lbs carrots, peeled and cut into 1-inch pieces
1 tbsp fresh ginger, peeled and finely grated
½ tsp ground turmeric
¼ tsp ground cumin
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
1–2 tsp fresh lime juice

For serving

2 tbsp scallion greens, thinly sliced (optional)
1–2 tsp garlic-infused oil, for drizzling (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
2
Add the carrots, grated ginger, turmeric, and cumin. Stir to coat the carrots in the oil and spices, and cook for 2 minutes until the spices are fragrant.

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