Quick Facts
Time: 30 minutes • Yield: 4 bowls • Skill: Easy • Methods: Stovetop / Instant Pot / Slow Cooker • Diet: Vegan, GF, DF.

Introduction

Vegetable soup can be cozy and exciting at the same time—this golden carrot ginger version brings zesty warmth, creamy coconut richness, and weeknight speed to your table. On busy nights when you want feel-good comfort fast, this soup delivers silky texture and bright flavor without heavy cream or fussy steps. The flavor profile skews gently sweet from carrots, with lively ginger heat and a fragrant coconut finish. It’s family-friendly, great for meal prep, and perfect for lunches all week. If you love this, check out our Vegetable Soup Recipes category for more quick comfort.

Why You’ll Love It

• Weeknight-easy: one pot, minimal chopping
• Flexible: swap in the veg you have
• Creamy without cream—coconut milk and carrots provide body
• Budget-smart + great for leftovers

Easy Golden Carrot Ginger Vegetable Soup with Coconut (Stovetop + Instant Pot)

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• Author: Lily
• Total Time: 30 minutes
• Yield: 4 bowls (about 6 cups total)
• Diet: Vegan

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Description

Vegetable soup, but glowier —silky carrots, warm ginger, and creamy coconut come together in one pot for a cozy, bright bowl that’s weeknight-easy and naturally vegan, dairy-free, and gluten-free. Ready in ~30 minutes and perfect for meal prep.

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Ingredients

• 1 tbsp avocado oil or coconut oil

• 1 large onion, chopped

• 2 cloves garlic, sliced

• 1½–2 tbsp fresh ginger, minced

• 1½ lb carrots, peeled & sliced (about 6–7 medium)

• 1 tsp ground turmeric

• 4 cups low-sodium vegetable broth

• 1 (13.5 oz) can full-fat coconut milk, well shaken

• 1–2 tbsp fresh lime juice

• Fine sea salt & black pepper, to taste

Optional toppings: chopped cilantro, toasted pumpkin seeds or cashews, chili flakes

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Instructions

Instructions (Stovetop)

1. Sauté aromatics: Heat oil in a pot over medium. Add onion + a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic and ginger; cook 1 minute until fragrant.

2. Bloom & coat: Add carrots and turmeric; stir 30 seconds to coat and bloom the spice.

3. Simmer: Pour in broth, scraping any browned bits. Bring to a gentle simmer; cover and cook 12–15 minutes until carrots are tender.

4. Blend & enrich: Off heat, blend with an immersion blender until silky (or carefully in batches). Stir in coconut milk.

5. Finish: Add lime juice; season with salt and pepper. Ladle into bowls and add toppings.

Instructions (Instant Pot)

1. Select Sauté. Add oil, onion + pinch of salt; cook 2–3 minutes. Stir in garlic and ginger 30 seconds.

2. Add carrots, turmeric, and broth. Seal. Cook High Pressure 5 minutes; Quick Release.

3. Stir in coconut milk; blend smooth. Finish with lime, salt, and pepper.
   6-qt works as written; for 8-qt, add ½ cup extra broth.

Instructions (Slow Cooker)

1. Add onion, garlic, ginger, carrots, turmeric, and broth to the slow cooker.

2. Cook Low 6–8 hr or High 3–4 hr until carrots are tender.

3. Blend smooth, stir in coconut milk, then finish with lime, salt, and pepper.
   Add tender greens in the last 30–60 minutes.

Notes

• Must-haves: carrots, ginger, broth, coconut milk. Turmeric & toppings are flexible.

• Pro tip: Use low-sodium broth; season at the end.

• Make it creamier (no cream): Blend 1–2 cups extra-smooth and stir back in; or add a small potato or ½ cup white beans before blending. Lighter? Use light coconut milk and finish with 1 tbsp olive oil for gloss.

• Doneness cues: Carrots pierceable with slight resistance; flavors “wake up” after lime + salt.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: Stovetop, Instant Pot, Slow Cooker
• Cuisine: Everyday / Home Cooking

Ingredients

• 1 tbsp avocado or coconut oil
• 1 large onion, chopped
• 2 cloves garlic, sliced
• 1½–2 tbsp fresh ginger, minced
• 1½ lb carrots, peeled and sliced (about 6–7 medium)
• 1 tsp ground turmeric
• 4 cups low-sodium vegetable broth
• 1 (13.5 oz) can full-fat coconut milk, well shaken
• 1–2 tbsp fresh lime juice
• Fine sea salt and black pepper, to taste
• Optional toppings: chopped cilantro, toasted pumpkin seeds or cashews, chili flakes

What each ingredient does:
Oil sautés aromatics; onion/garlic build savory base; ginger adds warmth; carrots give natural sweetness and body; turmeric boosts color and aroma; broth thins and simmers; coconut milk makes it luscious; lime brightens; salt/pepper balance; toppings add crunch and freshness.

Must-have vs. flexible:
Carrots, ginger, broth, and coconut milk are essential; turmeric and toppings are flexible.

Pro tip: Use low-sodium broth so you can season at the end.

Substitutions & Swaps

• Aromatics: Use shallot or leek for onion; add a celery stalk if you like.
• Leafy: Finish with baby spinach or kale ribbons (stir in at the end).
• Sturdy veg: Sub half the carrots with sweet potato or butternut.
• Protein add-ins: 1 can chickpeas (drained), 1½ cups cooked lentils, or diced baked tofu folded in after blending.
• Diet swaps: It’s naturally vegan, dairy-free, and gluten-free. For lower fat, use light coconut milk and add a small potato for body.

Step-by-Step: Stovetop

1. Sauté aromatics (builds flavor): Heat oil in a pot over medium. Add onion and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic and ginger; cook 1 minute until fragrant.
2. Bloom spices with sturdy veg: Add carrots and turmeric; stir 30 seconds so spices coat and bloom.
3. Liquids + simmer: Pour in broth, scraping up any bits. Bring to a gentle simmer; cover and cook 12–15 minutes until carrots are tender. Avoid a hard boil to keep flavors fresh.
4. Blend & enrich: Turn off heat. Blend with an immersion blender until silky (or carefully in batches). Stir in coconut milk.
5. Finish & season: Add lime juice; taste and season with salt and pepper.
   Doneness cues: Carrots pierceable with slight resistance; broth tastes rounded after salt + acid.

Instant Pot Method

1. Set to Sauté; add oil, onion, and a pinch of salt; cook 2–3 minutes. Stir in garlic and ginger for 30 seconds.
2. Add carrots, turmeric, and broth. Seal. Cook High Pressure: 5 minutes; Quick Release.
3. Stir in coconut milk; blend smooth. Finish with lime, salt, and pepper.
   Pot size notes: Works in 6-qt; for 8-qt, add ½ cup extra broth to avoid burn message.

Slow Cooker Method

Add onion, garlic, ginger, carrots, turmeric, and broth. Cook Low 6–8 hr or High 3–4 hr until tender. Blend smooth, stir in coconut milk, and finish with lime, salt, and pepper. Add tender greens in the last 30–60 minutes.

Make It Creamy (Without Heavy Cream)

Blend 1–2 cups of the soup extra-smooth, then return to the pot for body. Carrots + coconut milk already create luxurious texture, but you can boost silkiness with a small potato or ½ cup white beans blended in. For a lighter vibe, use light coconut milk and add a tablespoon of olive oil at the end for gloss.

Toppings & Garnishes

• Crunch: Toasted pumpkin seeds, cashews, or crispy shallots
• Fresh: Cilantro, sliced scallions, or microgreens
• Tang: Lime wedges or a splash of rice vinegar
• Heat: Chili oil or red pepper flakes
  Garnish tells the story—add a swirl, a sprinkle, a squeeze.

Sides & Pairings

Serve with crusty bread, naan, or grilled cheese; add a simple green salad. Try with our Homemade Croutons or Air-Fryer Grilled Cheese.

Storage, Freezing & Reheating

Refrigerate up to 3–4 days in a sealed container. Freeze up to 3 months; thaw overnight. Reheat over low simmer; add broth to loosen. Avoid freezing with delicate greens—stir those in fresh after reheating.

Nutrition & Dietary Notes

Naturally vegan and dairy-free. Carrots bring beta-carotene and fiber; coconut milk adds satisfaction; ginger offers gentle warmth. Pair with beans or a sandwich for extra protein.

Troubleshooting

• Too thin? Simmer uncovered 5–10 minutes or blend a cup.
• Too thick? Add warm broth in small splashes.
• Flat flavor? Add a pinch of salt, a squeeze of lime, or ½ tsp miso.
• Veg mushy? Shorten simmer next time; keep a gentle bubble.

FAQs

Can I use frozen vegetables? Yes—frozen sliced carrots work; cook a few minutes longer.
Best way to add protein? Stir in chickpeas or lentils after blending.
How do I keep veggies from going soggy? Simmer gently and blend as soon as they’re just tender.
Can I double this? Yes—use a larger pot and extend simmer by 3–5 minutes.
Stovetop vs. Instant Pot timing? Stovetop ~15 minutes simmer; Instant Pot 5 minutes at pressure plus preheat.

Ingredient Spotlight: Ginger

Fresh ginger brings citrusy heat that cuts through carrot sweetness. Young ginger is milder with thinner skin—no need to peel; just scrub and mince.

Chef Notes / Test Kitchen Tips

Bloom turmeric 30–60 seconds—fragrant, not dark. If you do one thing, finish with acid (lime) after blending; it wakes up the whole pot.

Variations

• Lemony Chickpea: Add 1 can chickpeas and extra lemon at the end.
• Spicy Chipotle: Blend in 1 tsp adobo sauce for smoky heat.
• Creamy Herb: Swirl in ¼ cup chopped cilantro and dill before serving.