Golden Nutmeg Spiced Carrot Soup

Total Time:🕑 1 hour

Hands-on Time:🕑 25 minutes

Makes: 4 servings

Creamy, aromatic, and deeply nourishing, this Golden Nutmeg Spiced Carrot Soup balances the sweetness of roasted carrots with the warm, earthy depth of freshly grated whole nutmeg. It’s the perfect bowl for chilly evenings or a comforting plant-based lunch.

Note: Total time includes roasting and blending time.

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 lb carrots, peeled and chopped
• 1 medium Yukon gold potato, peeled and cubed
• 1 teaspoon sea salt (plus more to taste)
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ¼ teaspoon freshly grated whole nutmeg (plus more to garnish)
• 3 cups vegetable broth
• 1 cup full-fat coconut milk
• Black pepper to taste
• Optional: squeeze of lemon juice and fresh herbs for garnish

Directions

1. Sauté aromatics:
   Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger, and cook for 1 more minute.
2. Add vegetables & spices:
   Add carrots, potato, salt, turmeric, coriander, and nutmeg. Stir to coat the veggies in the spices.
3. Simmer the soup:
   Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are fork-tender.
4. Blend until smooth:
   Using an immersion blender, or working in batches with a standard blender, blend the soup until smooth and creamy. Return to pot.
5. Finish with coconut milk:
   Stir in the coconut milk. Simmer another 5 minutes. Taste and adjust seasoning with salt, pepper, or more nutmeg.
6. Serve warm:
   Ladle into bowls and top with an extra pinch of grated nutmeg, cracked black pepper, and fresh parsley or dill, if desired.

✨ Nutmeg Tip:

For the richest flavor, grate whole nutmeg fresh just before adding — a little goes a long way to elevate this soup’s warmth and depth.