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Carrot and Turmeric Soup [Vegan]

Indulge in the creamy texture and spicy flavor of this carrot and turmeric soup. It's simple to make and the results are a satisfying, filling puréed soup made from vegetables and coconut milk. This is a weeknight dinner made to be served with a side of crusty bread!

Carrot and Turmeric Soup [Vegan]

This Recipe is :

Dairy FreeVegan


  • 4 large carrots, chopped
  • 2 celery stalks, chopped
  • 3 scallion, chopped
  • 1 small yellow bell pepper, chopped
  • 1/2 cup mushrooms, halved
  • 1/2 cup of non-GMO sweet corn
  • 1/2-inch ginger, peeled
  • 2 garlic cloves, halved
  • 1 cinnamon stick
  • 2 cloves
  • 5 peppercorns
  • 1/2 teaspoon turmeric powder
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon thyme
  • 1 1/2 cup vegetable broth
  • 1/2 cup coconut milk
  • Himalayan pink salt, to taste
  • 2 tablespoons of coconut oil


  1. Heat the coconut oil on low-medium in a medium-sized sauce pan and then proceed to add the cinnamon stick, cloves, cumin seeds peppercorns, and bay leaf.
  2. Temper the whole spices with the bay leaf for 2-3 minutes until the aroma is released and seeds begin to crackle.
  3. Continue to temper the spices while adding the garlic and scallion.
  4. Sautee the garlic and scallion with the other ingredients for 1 minute while rotating the saucepan to prevent sticking or burning.
  5. Add the rest of the ingredients, excluding the broth and coconut milk. to the pan.
  6. Fold and cook the vegetables for 3-5 minutes until soft and tender. Then pour in the vegetable broth and stir.
  7. Allow to simmer for 2 minutes before pouring in the coconut milk.
  8. Carefully transfer the hot contents into a blender and puree into a thick soup consistency.
  9. Serve accordingly.






I am the founder of That Girl Cooks Healthy – The healthy haven for gluten and dairy free recipes. Being of Caribbean heritage, I want to empower people and teach how to cook some of their traditional Caribbean recipes using healthier alternatives.



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