Carrot Turmeric Lime Soup with Chia by merylpritchard | Quick & Easy Recipe | The Feedfeed
Carrot Turmeric Lime Soup with Chia
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The sweet flavors of carrot mix perfectly with creamy coconut milk and turmeric. Top it off with a bit of cilantro and crunchy pumpkin seeds and you've got a delicious lunch


Prep time 10mins
Cook time 30mins
Serves or Makes: 6


  • 1 tablespoon coconut oil
  • 1 teaspoon ground turmeric
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 1 (2-inch) piece of ginger, peeled and minced
  • 4 cups chopped carrots
  • Kosher salt, to taste
  • 4 cups chicken or vegetable broth
  • 1 cup coconut milk, plus more for drizzling
  • 1 tablespoon chia seeds
  • 1 lime, juiced
  • Cilantro leaves, for garnish
  • Roasted pumpkin seeds, for garnish


  • Step 1

    In a large pot, melt the coconut oil over medium heat. Add the turmeric, onion, and garlic and cook until softened, about 3 minutes. Add the carrots and season with salt and cook until the carrots begin to soften, about 3 minutes. Add the broth and bring to a boil.

  • Step 2

    Reduce the heat to a simmer and cook until the carrots are soft when poked with a fork, about 10 minutes. Remove from the heat and add the coconut milk and lime juice.

  • Step 3

    Transfer to a blender and blend on high until smooth. Add chia seeds and stir to combine.

  • Step 4

    Ladle into bowls, then top each with a drizzle of coconut milk and garnish with cilantro leaves and pumpkin seeds. Serve immediately.