Carrot Ginger Turmeric Soup with Coconut

Step 1

Peel and chop carrots into 1-inch pieces, roughly chop onion, and mince fresh ginger and garlic. Arrange carrots on a baking sheet, toss with 1 tbsp olive oil and 0.75 tsp turmeric, and roast at 400°F for 15-18 minutes, stirring halfway through, until edges are caramelized and tender.

Step 2

Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion and sauté, stirring occasionally, for 4-5 minutes until softened and translucent. Add minced ginger and garlic, stirring constantly for about 1 minute until fragrant.

Step 3

Add roasted carrots to the pot along with remaining 0.75 tsp turmeric. Stir well to coat vegetables evenly with the spice, about 30 seconds. Pour in vegetable broth, bring to a simmer over medium heat, and cook uncovered for 8-10 minutes until carrots are very tender.

Step 4

Pour coconut milk into the pot and stir until combined. Simmer gently for 2-3 minutes more, stirring occasionally, to warm through without boiling—this preserves the creamy coconut texture.

Step 5

Using an immersion blender, blend the soup until completely smooth, working in batches if needed, about 2-3 minutes. Alternatively, carefully transfer to a standard blender in batches, blend until silky, and return to the pot.

Step 6

Season soup with salt and black pepper to taste. Stir in fresh lime juice for brightness, which balances the earthiness of the turmeric and adds complexity.

Step 7

Divide soup among serving bowls. Garnish generously with fresh cilantro and serve hot. For extra texture, drizzle with a touch of extra coconut milk or add crispy chickpeas as a topping.