Dairy Free Turmeric-Ginger Carrot Soup

Total time50 min

Prep time15 min

Cook time35 min

This golden, velvety soup gets its warmth from a toasty blend of turmeric, cumin, ginger, and a touch of cayenne, all bloomed in olive oil before the carrots go in to simmer until fork-tender. Full-fat coconut milk gets blended right in, giving the puree that signature silky, rich texture without any heaviness. A finishing squeeze of lime juice brightens the whole pot, cutting through the earthy spice and tying the flavors together. Ladle it into bowls with a scatter of cilantro and crunchy pumpkin seeds on top for texture and color. It's a comforting, deeply spiced bowl that fits easily into a dairy free routine, whether you're serving it as a starter or a full meal with crusty bread on the side.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper, freshly ground
¼ tsp cayenne pepper (optional)
1 ½ lb carrots, peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
2 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1–2 tbsp pumpkin seeds (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 5–6 minutes.
2
Add the garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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