Quick Facts
Time: 30 minutes • Yield: 4 bowls • Skill: Easy • Methods: Stovetop / Instant Pot / Slow Cooker • Diet: Vegan, GF, DF
Microcopy: Ladle up! Dinner in 30.
Introduction
Vegetable soup is the answer when you want something warm, bright, and fast—this golden carrot ginger version blends everyday produce with creamy coconut milk for a silky bowl in about 30 minutes. The flavor is sunny and balanced: sweet carrot base, zingy fresh ginger, and a clean citrus finish. It’s kid-friendly, freezer-friendly, and perfect for work lunches or pre-dinner starters. Craving more bowls like this? Browse our Vegetable Soups category next.
Why You’ll Love It
- One pot simplicity with minimal cleanup
- Pantry-friendly ingredients you probably have
- Naturally creamy and dairy-free
- Great for leftovers and meal prep
Easy Golden Carrot Ginger Vegetable Soup
Ingredients
Equipment
Method
- Warm oil over medium heat. Add chopped onion and a pinch of salt; sauté for 3–4 minutes until translucent. Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in sliced carrots and turmeric or curry paste; cook for 30 seconds to coat and bloom spices.
- Pour in vegetable broth. Bring to a gentle simmer and cook uncovered for 12–15 minutes, or until carrots are tender.
- Remove from heat. Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
- Stir in coconut milk and lime or lemon juice. Season with salt and pepper to taste. Adjust consistency with broth if needed.
- Ladle into bowls and garnish with cilantro, microgreens, pumpkin seeds, or chili flakes as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, sliced
- 1–2 tbsp fresh ginger, minced
- 1½ lb carrots, peeled and sliced
- 1 tsp ground turmeric or 1 tbsp red curry paste (optional)
- 4 cups low-sodium vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1–2 tbsp lime or lemon juice
- Salt and pepper, to taste
- Garnish: cilantro, microgreens, pumpkin seeds, chili flakes
What each ingredient does: Oil sautés; onion/garlic deepen savoriness; ginger lifts; carrots thicken and sweeten; spice colors and blooms; broth simmers; coconut milk adds velvet; citrus balances.
Pro tip: Shake the coconut milk can well; if separated, whisk before adding.
Substitutions & Swaps
- Aromatics: Swap onion for 2 shallots; add lemongrass for a citrus note.
- Veg family: Half carrots → butternut, sweet potato, or parsnip.
- Protein: Add 1 can white beans or 1½ cups shredded rotisserie-style jackfruit after blending.
- Heat: Grate in fresh chili or add ¼ tsp chili flakes.
- Diet: Already Vegan/GF/DF; for low-fat, use light coconut milk and add an extra cup of carrots for body.
Step-by-Step: Stovetop
- Sauté: Warm oil over medium. Cook onion + pinch of salt 3–4 min. Add garlic and ginger; cook 1 min.
- Bloom & coat: Stir in carrots and turmeric/curry; cook 30 sec to coat.
- Simmer: Add broth; simmer gently 12–15 min until carrots are tender.
- Blend: Off heat, blend smooth (immersion or batches).
- Finish: Stir in coconut milk, then citrus; season with salt/pepper. Adjust thickness with broth.
Instant Pot Method
Sauté oil, onion, garlic, and ginger. Add carrots, spice, and broth. Seal and cook High Pressure 5 minutes; Quick Release. Blend, add coconut milk and citrus, season to taste.
Slow Cooker Method
Add everything except coconut milk and citrus; cook Low 6–8 hr or High 3–4 hr. Blend, stir in coconut milk and citrus, and season.
Make It Creamy (Without Heavy Cream)
Blend part of the soup extra-smooth and fold back in. Carrots plus coconut milk provide natural silkiness; for extra body, blend ½ cup cooked rice or ½ cup white beans into a portion of the soup.
Toppings & Garnishes
Crunch with pumpkin seeds or cashews, freshness from cilantro or scallions, tang with lime, and heat with chili oil. Garnish tells the story—add a swirl, a sprinkle, a squeeze.
Sides & Pairings
Serve with garlic bread, naan, or a green salad. It’s also lovely with Homemade Croutons or an Air-Fryer Grilled Cheese.
Storage, Freezing & Reheating
Chill promptly; refrigerate 3–4 days. Freeze up to 3 months (texture stays smooth). Reheat gently; thin with broth as needed. Add delicate greens after reheating for best texture.
Nutrition & Dietary Notes
Each bowl brings fiber and beta-carotene from carrots, plus satisfying fats from coconut milk. For more protein, pair with chickpeas, lentils, or a grilled cheese sandwich.
Troubleshooting
Too thin? Simmer uncovered or blend a cup.
Too thick? Add warm broth.
Muted flavor? Add salt, citrus, or a touch of curry.
Mushy veg? Reduce simmer time; keep it at a gentle bubble.
FAQs
Can I use frozen vegetables? Yes—frozen carrots work; cook until tender.
Best way to add protein? Stir in chickpeas, lentils, or tofu after blending.
How do I keep veggies from going soggy? Avoid rolling boils; gentle simmer only.
Can I double it? Absolutely—use a larger pot and extend simmer slightly.
What’s the fastest method? Instant Pot takes about 15 minutes total including pressure time.
Ingredient Spotlight: Carrots
Choose firm, brightly colored carrots for the sweetest taste. Older carrots are woodier—slice thinner so they soften at the same pace.
Chef Notes / Test Kitchen Tips
Season in layers: a pinch of salt with the onions, then final seasoning after coconut milk and citrus. If you do one thing, don’t skip the lime—it balances sweetness and makes the flavors pop.
Variations
- Ginger-Lime Boost: Double ginger and finish with extra lime zest.
- Thai-Style: Add 1 tbsp red curry paste and a few torn basil leaves at the end.
- Roasted Carrot: Roast carrots at 425°F for 20–25 minutes before simmering for deeper sweetness.
