Creamy Carrot and Ginger Soup with Coconut Milk and Turmeric
This vibrant and silky soup combines sweet carrots, spicy ginger, rich coconut milk, and earthy turmeric for a flavor-packed bowl of comfort. The velvety texture and bright color make it a perfect starter or light meal, especially during cold weather months.
Heat the olive oil in a large pot over medium heat.
Add the onion and cook until translucent, about 5 minutes.
Add the garlic, ginger, and turmeric and cook for another 2 minutes.
Add the chopped carrots and vegetable broth to the pot.
Bring to a boil and then reduce the heat to low and simmer for 25 minutes or until the carrots are tender.
Remove from heat and let the soup cool for a few minutes.
Using an immersion blender or a regular blender, puree the soup until smooth.
Return the soup to the pot and add the can of coconut milk, salt, and black pepper.
Heat the soup over low heat until warmed through.
Serving Size 1 bowl
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 140kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 11g56%
- Sodium 820mg35%
- Potassium 950mg28%
- Total Carbohydrate 24g8%
- Dietary Fiber 6g24%
- Sugars 11g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.