Indonesian Carrot Soup
Dive into the vibrant flavors of Southeast Asia with this Indonesian Carrot Soup, a creamy, aromatic dish that's as wholesome as it is satisfying. Featuring tender carrots blended into velvety smoothness with nutrient-rich coconut milk, this soup is elevated by bold spices like turmeric, coriander, and cumin, delivering a warm, earthy depth. Fresh ginger and garlic add a zesty kick, while a splash of lime juice provides a bright, tangy finish. Perfect for a cozy lunch or dinner, this easy recipe comes together in just 45 minutes, making it an ideal choice for busy weeknights. Garnish with fresh cilantro for a pop of color and a fragrant touch that ties it all together. Gluten-free, dairy-free, and brimming with flavor, this Indonesian-inspired soup will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 medium carrots
- 2 tablespoons coconut oil
- 1 medium onion
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro leaves (optional, for garnish)
Instructions
Peel and slice the carrots into thin rounds.
In a large pot, heat the coconut oil over medium heat.
Dice the onion and sauté in the pot until translucent, about 3-4 minutes.
Mince the garlic and grate the ginger, then add them to the pot. Sauté for another 2 minutes until fragrant.
Stir in the ground turmeric, ground coriander, and ground cumin. Cook for 1 minute to bloom the spices.
Add the sliced carrots and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
Use an immersion blender to carefully puree the soup until smooth. Alternatively, you can use a blender in batches.
Stir in the coconut milk, lime juice, salt, and black pepper. Heat for 2-3 minutes but do not boil.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro leaves if desired. Serve hot.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4923 mg | 214% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 57.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3696 mg | 79% | |
*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.
