Vegan Turmeric-Ginger Carrot Soup

Total time50 min

Prep time15 min

Cook time35 min

Golden with turmeric and warmed through with fresh ginger and garlic, this soup gets its silky body from a full can of coconut milk and a big batch of tender, sweet carrots blended completely smooth. A quick toast of cumin and black pepper (with a little cayenne if you want heat) builds real depth before everything simmers together into something rich and velvety. A finishing squeeze of lime juice brightens the whole pot, and a scatter of cilantro and pumpkin seeds on top adds fresh crunch to every bowl. It's a comforting, plant-forward bowl that fits right into a vegan lineup, whether you're serving it as a starter or making it the main event 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
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
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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