Carrot Turmeric Coco Soup

Carrot Turmeric Coco Soup

Turmeric! My husband gave me a large bag of turmeric the other day, a bit random on his part, but appreciated on mine. I've been meaning to add more turmeric to my diet, both because I like the flavour, and for it's healthy properties. Honestly, I don't know if they are all true, but the medicinal and health benefits of curcumin are widespread:

Handmade wave bowl, a prototype for my new tableware collection with Big Arrow!

I found a recipe online at Lauren Caris Cooks ( and then made my own. Lauren's recipe uses coconut milk only as a topping, and also has fresh turmeric. Mine uses a whole can of coconut milk, so it's really creamy, and since I had no fresh turmeric, I used powdered, ground turmeric instead. So, I highly recommend you check out and try both versions, this is a warm, rich and delicious soup, perfect for the cold days ahead!


  • 3 Carrots (peeled and diced)

  • 1 White Onion (peeled and diced)

  • 3 cloves garlic minced

  • 1 inch Piece of Fresh Ginger finely grated

  • 2 tablespoons ground Turmeric

  • 4 cups (950ml) Vegetable Stock

  • 1 Lemon (juice only)

  • 1 Can Coconut Milk

  • Black Sesame Seeds (for topping)

Heat a small amount of olive oil in the bottom of a large stock pot and sauté the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and sauté for another 1 minute.

Add the diced carrot and sauté for another 2 minutes. Then add the vegetable stock and simmer for 15 minutes. 

Add the coconut milk and simmer another 5 minutes until the carrot is soft and cooked.

Use a stick blender to blend the soup until it's smooth, or transfer into a standing blender and blend.

Stir in the lemon juice, and sprinkle black sesame seeds on top.

Serve hot.

Black Eva plate and handmade wave bowl sample (from my new collection!)

Eva plates available at:

New Wave plates and bowls from the Big Arrow-Maia Ming collection. Available for larger orders from China.

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