Simple, creamy, and golden delicious.
Hey there! If you’re looking for a cozy soup that’s packed with feel-good ingredients but still super easy to make — you’re gonna love this.
This Carrot Coconut Turmeric Soup is bright, creamy, and full of warm, comforting flavor.
The carrots make it sweet, the coconut milk makes it silky, and turmeric gives it that beautiful golden color.
It comes together in one pot and blends up smooth.
Plus, it’s naturally vegan, and my kids call it “orange soup” — they actually eat it, which is always a win. 🙌
💛 Why I Love This Recipe
This soup is one of those recipes I go back to again and again, and here’s why:
- One pot + simple ingredients = easy cleanup
- Naturally creamy without any dairy
- Great for colds (thanks to turmeric and ginger)
- Freezer-friendly and perfect for meal prep
- Kid-approved — it’s sweet and not spicy
I started making this during a chilly week and now it’s a winter regular. It’s also a hit when friends come over — looks fancy, but it’s so easy.
🕒 Servings & Time
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
🛒 What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound carrots, peeled and sliced
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt (or to taste)
- 3 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk (reserve a spoonful for garnish if you want)
- Juice of 1/2 lemon (optional, for brightness)
- Optional toppings: chopped cilantro, black pepper, swirl of coconut milk
👩🍳 Step-by-Step Instructions
Step 1: Sauté the aromatics
In a large soup pot, heat olive oil over medium heat. Add chopped onion and cook 3–4 minutes until soft. Stir in garlic and ginger, cook 1 more minute.
Step 2: Add carrots, turmeric, salt, and broth
Stir in sliced carrots, turmeric, and salt. Pour in the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until carrots are tender.
Step 3: Blend it smoo
Turn off heat. Use an immersion blender to blend until completely smooth. (Or transfer to a blender in batches, then return to pot.)
Step 4: Stir in coconut milk and lemon juice
Stir in coconut milk until fully combined and smooth. Add lemon juice if using. Warm gently on low heat, but don’t let it boil.
Step 5: Serve and top it of
Ladle soup into bowls. Swirl in extra coconut milk, sprinkle with black pepper or cilantro if desired.
🍽 What to Serve With
- Warm naan or crusty bread
- A scoop of rice or quinoa on the side
- Grilled cheese (yes, really!)
- Light green salad with lemon dressing
❓ FAQ
Can I use baby carrots?
Yep! Just slice them in half so they cook evenly.
Is this soup spicy?
Not at all. It’s warming from the ginger and turmeric, but super kid-friendly.
Can I use light coconut milk?
You can, but it won’t be as creamy. Full-fat works best here.
How do I store leftovers?
Let it cool, then store in the fridge up to 4 days, or freeze for up to 3 months.
Can I make it without an immersion blender?
Totally! Just transfer to a regular blender in batches. Be careful — it’s hot!
This soup is golden in color and golden in flavor — bright, cozy, and made with love (and carrots). If you give it a try, leave a comment and let me know how it went! 💬