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.
Ingredients
Instructions
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Heat the olive oil in a large pot over medium heat.
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Add the onion and cook until translucent, about 5 minutes.
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Add the garlic, ginger, and turmeric and cook for another 2 minutes.
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Add the chopped carrots and vegetable broth to the pot.
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Bring to a boil and then reduce the heat to low and simmer for 25 minutes or until the carrots are tender.
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Remove from heat and let the soup cool for a few minutes.
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Using an immersion blender or a regular blender, puree the soup until smooth.
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Return the soup to the pot and add the can of coconut milk, salt, and black pepper.
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Heat the soup over low heat until warmed through.
Serving Size 1 bowl
Servings 6
- 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.
