Golden Carrot Soup
Velvety, vibrant, and irresistibly flavorful, Golden Carrot Soup is a comforting bowl of sunshine perfect for any season. Bursting with the natural sweetness of tender carrots and the aromatic warmth of turmeric, cumin, and fresh ginger, this soup is both nourishing and beautifully spiced. A splash of creamy coconut milk adds a luscious richness, while a hint of garlic and onion enhances its depth of flavor. Quick and easy to make in just 45 minutes, this vegan and gluten-free recipe is ideal for busy weeknights or elegant dinner gatherings. Serve it warm, garnished with fresh parsley or cilantro, for a visually stunning and irresistibly healthy dish the whole family will love.
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Recipe Information
Ingredients
- 6 medium carrots
- 1 large yellow onion
- 2 large garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons optional fresh parsley or cilantro (for garnish)
Instructions
Peel and chop the carrots into 1-inch pieces. Finely dice the onion and mince the garlic cloves. Grate the fresh ginger.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent.
Add the minced garlic, grated ginger, turmeric, cumin, and coriander to the pot. Stir and cook for an additional 1-2 minutes to release the spices' aromas.
Stir in the chopped carrots and vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the carrots are very tender.
Remove the pot from the heat and let it cool slightly (about 5-10 minutes).
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, work in batches to blend the soup in a countertop blender, being cautious of the hot liquid.
Return the soup to low heat and stir in the coconut milk. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes to warm the soup through.
Ladle the Golden Carrot Soup into bowls, and garnish with fresh parsley or cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 56.2 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3598 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
