Creamy Carrot Soup

Creamy Carrot Soup

Creamy Carrot Soup

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soups, Stews & Chilis
Cuisine American
Diet Vegan, Vegetarian
Servings 4
Calories 136 kcal


  • 1 tablespoon olive oil
  • 1 small onion sliced
  • 1-2 garlic cloves sliced
  • 1 teaspoon ground turmeric
  • 1 lb carrots peeled and sliced
  • cups vegetable broth
  • 1/3 cup coconut milk
  • salt & pepper to taste


  • In a large stockpot or dutch oven, heat the olive oil over medium heat. Add the sliced onion, salt, pepper, and cook for about 4 minutes to soften the onion.
  • Add the carrots, stir well, and cook for other 5 minutes.
  • Add the garlic and turmeric, stir well, and cook for another minute or two.
  • Add the broth, coconut milk, and bring to a boil.
  • Reduce the heat to a simmer and cook for about 20 until the carrots soften, stirring occasionally.
  • Remove the pot from the heat and let it slightly cool.
  • Transfer soup to a blender. Blend until smooth, or blend it with an immersion blender, taste, and adjust seasoning as needed.
  • Serve hot or, to serve cold, place in a container in the refrigerator for at least 2 hours.


Calories: 136kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 670mgPotassium: 460mgFiber: 4gSugar: 8gVitamin A: 19258IUVitamin C: 9mgCalcium: 49mgIron: 1mg
Food Group Vegetables
Keyword Affordable, Easy
Cooking Method Simmering
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