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.

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)

Name: Easy Golden Carrot Ginger Vegetable Soup with Coconut (Stovetop + Instant Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Everyday / Home Cooking
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

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.
Bloom & coat: Add carrots and turmeric; stir 30 seconds to coat and bloom the spice.
Simmer: Pour in broth, scraping any browned bits. Bring to a gentle simmer; cover and cook 12–15 minutes until carrots are tender.
Blend & enrich: Off heat, blend with an immersion blender until silky (or carefully in batches). Stir in coconut milk.
Finish: Add lime juice; season with salt and pepper. Ladle into bowls and add toppings.

Instructions (Instant Pot)

Select Sauté. Add oil, onion + pinch of salt; cook 2–3 minutes. Stir in garlic and ginger 30 seconds.
Add carrots, turmeric, and broth. Seal. Cook High Pressure 5 minutes; Quick Release.
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)

Add onion, garlic, ginger, carrots, turmeric, and broth to the slow cooker.
Cook Low 6–8 hr or High 3–4 hr until carrots are tender.
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