Vegetarian Turmeric-Ginger Carrot Soup

Total time50 min

Prep time15 min

Cook time35 min

Golden turmeric and fresh ginger infuse this silky carrot soup with warm, earthy flavor from the very first simmer, while garlic and a touch of cumin build a fragrant base that fills the kitchen as it cooks. Sweet carrots break down into a completely smooth puree, no chunks in sight, then get finished with rich, full-fat coconut milk for a velvety texture that feels indulgent without any heaviness. A squeeze of fresh lime juice at the end brightens everything up, cutting through the richness and making each spoonful taste vibrant rather than flat. Finished with a scatter of fresh cilantro and toasted pumpkin seeds for crunch, this one comes together as a comforting, plant-forward bowl that fits neatly into a vegetarian rotation. It's the kind of soup that works equally well for a quick weeknight dinner or a make-ahead lunch, and it reheats beautifully all week long.

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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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