Vegetarian Vegan Carrot Ginger Soup

Total time55 min

Prep time15 min

Cook time40 min

This velvety soup gets its deep flavor from carrots browned until sweet at the edges, then simmered with garlic, fresh ginger, and a warm blend of cumin, turmeric, and cayenne. Vegetable broth and full-fat coconut milk come together for a base that's rich and silky once blended smooth, with a squeeze of lime brightening every spoonful. It's naturally plant-based from top to bottom, no meat, poultry, or fish anywhere in sight, which makes it an easy, satisfying choice for a vegetarian table. Finish it with a scatter of fresh cilantro and toasted pumpkin seeds for a little crunch and color against that smooth, golden-orange base. Whether it's a starter or the main event, this is the kind of cozy, spiced bowl you'll want to keep in regular rotation.

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Ingredients

4 servings

2 lbs carrots, peeled and cut into 1-inch pieces
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
2 tbsp fresh ginger, peeled and finely grated
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp lime juice
1 tsp salt, plus more to taste
¼ tsp black pepper

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
2 tbsp pumpkin seeds (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots in a single layer and cook, stirring occasionally, until lightly browned at the edges, about 6–8 minutes.
2
Reduce the heat to medium and push the carrots to the sides of the pot. Add the remaining 1 tbsp olive oil to the center, then add the onion and cook, stirring, until softened and translucent, about 4–5 minutes.

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