Vegan One-Pot Carrot Ginger Soup with Coconut Milk
This silky, vibrant soup is the kind of bowl that makes you feel genuinely taken care of — warm, deeply spiced, and rich without being heavy. A full pound and a half of carrots simmers in vegetable broth with fresh ginger, garlic, cumin, coriander, and turmeric until completely tender, then gets blended into a velvety base that's entirely plant-based from start to finish. Stirring in a full can of coconut milk at the end gives it that luxurious, creamy texture you'd expect from a restaurant bowl — no dairy, no compromise. A squeeze of fresh lime juice right before serving brightens everything up and ties the warm spices together beautifully. The whole thing comes together in one pot, which means less cleanup and more time enjoying dinner. It serves four, so it's perfect for a weeknight family meal or for portioning out lunches throughout the week. Finish each bowl with cilantro and pumpkin seeds if you have them — they add a little freshness and crunch that takes it over the top.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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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