Dairy Free Vegan One-Pot Carrot Ginger Soup with Coconut Milk

Total time50 min

Prep time15 min

Cook time35 min

Dairy Free Vegan One-Pot Carrot Ginger Soup with Coconut Milk

This velvety soup gets its silky body from full-fat coconut milk, simmered right into the pot after the carrots have cooked down soft and sweet. Onion, garlic, and fresh ginger build a fragrant base, while cumin, coriander, and turmeric give it that warm, golden depth in every spoonful. A quick blitz with an immersion blender turns the whole pot smooth and creamy without any extra fuss, and a splash of lime juice at the end keeps it bright instead of heavy. Top bowls with fresh cilantro and a scatter of pumpkin seeds for crunch, and you've got a one-pot dinner that comes together in under 40 minutes. It's a comforting, naturally rich option that slots easily into a dairy free rotation.

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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
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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