This soup is sunshine in a bowl.
It’s warm, cozy, and full of flavor with just a handful of simple ingredients.
The sweetness from the carrots, creaminess from the coconut milk, and earthy warmth from the turmeric come together in a super smooth, silky soup that feels both healing and comforting.
It’s one of my go-to recipes when I want something light, healthy, and totally satisfying.
Why I Love This Recipe
This soup came together one evening when I had leftover carrots, a can of coconut milk, and a cold creeping in. I wanted something soothing, simple, and nourishing. This soup delivered in every way.
- It uses pantry basics and fresh carrots—nothing fancy
- It’s naturally creamy without any dairy
- It makes you feel good after you eat it—light, but filling
- It’s freezer-friendly and great for meal prep
- The turmeric adds an anti-inflammatory punch and gorgeous golden color
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 ½ teaspoons ground turmeric
- 1 pound carrots, peeled and chopped (about 4–5 medium carrots)
- 3 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of ½ lemon
- Optional: fresh cilantro, extra coconut milk for topping
Pro Tips
- Cut carrots into small, even pieces so they cook evenly and blend smoother
- Don’t skip the ginger—it gives that nice zing and depth
- Use full-fat coconut milk for the creamiest texture
- Blend in batches if using a blender, or use an immersion blender right in the pot
- Add the lemon juice at the end—it brightens all the flavors
Tools Required
- Large soup pot
- Wooden spoon or silicone spatula
- Blender or immersion blender
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Citrus juicer (optional)
Substitutions and Variations
- Use sweet potatoes instead of carrots for a heartier soup
- Add a pinch of cayenne for a little heat
- Swap olive oil with coconut oil for extra coconut flavor
- Use chicken broth if you’re not vegetarian
- Add a small peeled apple while cooking for a sweet twist
Make Ahead Tips
You can chop the carrots, onion, garlic, and ginger ahead of time and store them in the fridge for up to 2 days. The soup also keeps great in the fridge for up to 5 days or can be frozen for 2 months.
Cooking Instructions
Step 1: Sauté the aromatics
In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add 1 diced onion and sauté for 3–4 minutes until soft. Add 2 cloves minced garlic and 1 teaspoon grated fresh ginger. Cook for another minute until fragrant.
Step 2: Add turmeric and carrots
Stir in 1 ½ teaspoons ground turmeric and let it bloom for 30 seconds. Then add 1 pound of peeled and chopped carrots and toss to coat them in the spices.
Step 3: Pour in broth and simmer
Add 3 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until carrots are very tender.
Step 4: Blend the soup
Turn off the heat. Use an immersion blender to blend the soup until smooth and creamy. Or carefully transfer to a blender in batches and blend until silky.
Step 5: Stir in coconut milk
Pour in 1 (13.5 oz) can of full-fat coconut milk. Stir well to combine. Add 1 teaspoon salt and ¼ teaspoon black pepper. Let it warm through for 2–3 minutes on low heat.
Step 6: Add lemon juice and serve
Turn off the heat. Squeeze in the juice of ½ lemon. Taste and adjust salt if needed. Ladle into bowls and top with extra coconut milk, black pepper, or chopped cilantro if you like.
Leftovers and Storage
Let the soup cool completely, then store in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 2 months. Reheat gently on the stove or in the microwave.
Servings and Time
Serves: 4
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Macros (Per Serving – Approximate)
- Calories: 210
- Protein: 3g
- Fat: 16g
- Carbs: 17g
- Fiber: 4g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Carrots are high in natural sugars and starch, so when cooked down and blended, they create a naturally sweet, creamy base. Coconut milk brings in healthy fats that smooth out the texture and enhance the richness. Turmeric adds earthy depth and a golden color, and the ginger helps brighten and warm everything up. Blending the soup traps steam and air, giving you a velvety smooth texture without any cream.
Common Mistakes
- Undercooking the carrots – If they’re not soft, the soup won’t blend smooth
- Skipping the turmeric bloom – Adding turmeric too late won’t bring out the flavor
- Using light coconut milk – It makes the soup thin and less creamy
- Not seasoning enough – Salt and acid (lemon juice) bring out all the flavors
What to Serve With
- Crusty bread or garlic toast
- Grilled cheese sandwiches
- Chickpea or lentil salad
- Rice or quinoa on the side for a fuller meal
FAQ
Can I make this in a crockpot?
Yes! Add all ingredients except the coconut milk and lemon. Cook on low for 6–8 hours, then blend, stir in coconut milk and lemon at the end.
Is it spicy?
Not at all. The ginger gives it warmth, but it’s mild.
Can I use frozen carrots?
Yes, just thaw them first so they cook evenly.
Can I freeze the soup?
Definitely. It freezes great and reheats smooth.
Final Thoughts
This carrot coconut turmeric soup is one of those recipes that’s as easy as it is impressive. It’s bright, creamy, and good for the soul. Whether you’re making it for a cozy dinner or prepping it ahead for the week, it’s a winner. Give it a try and let me know how it turned out for you—I’d love to hear your twist on it or answer any questions in the comments!