Low Sodium Vegan One-Pot Carrot Ginger Soup with Coconut Milk

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Vegan One-Pot Carrot Ginger Soup with Coconut Milk

This velvety soup gets its warmth from a fragrant base of sautéed onion, garlic, and fresh ginger, bloomed with cumin, coriander, and turmeric until the whole kitchen smells incredible. Carrots simmer in vegetable broth until fork-tender, then get blended into a silky puree that turns lush and creamy once rich, full-fat coconut milk is stirred in. A bright squeeze of lime juice at the end wakes everything up, and a scatter of cilantro or crunchy pumpkin seeds on top adds the perfect finishing texture. It all comes together in one pot with minimal cleanup, which makes it an easy weeknight staple. This is a great option if you're watching your sodium intake, since you're fully in control of how much seasoning goes in and can taste as you go.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp fresh ginger, peeled and finely grated
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp cayenne pepper (optional)
1.5 lb carrots, peeled and cut into 1-inch pieces
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste

For serving

1–2 tsp fresh lime juice
2 tbsp fresh cilantro, roughly chopped (optional)
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 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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