BY: REBECCA BELENKY, Doula and Founder OF LOS ANGELES BIRTH
Orange Vegetables for your soup
When I am someone’s postpartum doula, I feel genuinely giddy when I get to cook this soup to their kitchen. The coconut, ginger, garlic, and turmeric fill their home with warmth and comforting
Even the color can be energizing. There’s something about a bowl of vibrant orange soup that breaks up the monotony of days that feel endless or blurry. (Because let’s be honest — not every moment with a newborn is bliss. Some hours are tender, some are overwhelming, and some are just… boring.)
And want to know a secret?
This recipe is really a framework for a delicious soup, not a formula. Anything orange works beautifully: carrots, sweet potatoes, or butternut squash. When you allow the spices, ginger, and garlic to bloom in the oil, the flavors deepen and come alive, creating a soup that nourishes your whole self.
Best Carrot Soup for the postpartum time
Best Carrot Soup Recipe (Vegan, Dairy-Free)
Ingredients
2–4 tablespoons unrefined coconut oil
1 yellow onion, roughly chopped
3 cloves garlic, roughly chopped
2–4 inches fresh ginger, peeled and grated
1 pound carrots, roughly chopped
3 sweet potatoes, peeled and cubed
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon kosher salt (more to taste)
6–12 oz full-fat coconut milk
Directions
Melt 2 tablespoons of coconut oil in a large soup pot over medium heat.
Once the oil is hot and moving easily, add the onion and cook until translucent and just beginning to brown at the edges.
Clear a space in the center of the pan and add a bit more coconut oil. Add the garlic and ginger and let them sizzle until fragrant. Move them to the side with the onions.
Add the dry spices to the center of the pot to bloom in the oil. Let them toast until aromatic. 1-2 minutes
Stir the onions, garlic, and ginger through the spices so everything is coated and combined.
Add your orange vegetables and stir to coat with the spices.
Pour in a few cups of water — enough for the vegetables to wade but not swim. The top layer should still peek above the liquid. Add salt to taste.
Cover and cook over medium heat for 20–30 minutes, or until everything is soft.
Remove from the heat and let the soup cool for 10–15 minutes. (If the soup is too hot, the coconut milk will separate.)
Stir in the coconut milk, then blend until smooth and creamy. Adjust seasonings, add broth or more coconut milk to thin it out, and taste for salt.
Garnish with sesame seeds, pumpkin seeds, or feta or vegan cheese for a little crunch or tang.
Warm, Simple Foods Matter in Postpartum Healing
Warm, easy-to-digest soups support postpartum recovery. They help:
stabilize blood sugar
support hormone regulation
keep digestion
ground the nervous system
replenish nutrients after birth
I talk more about this kind of whole-body postpartum support in my post, What Does a Postpartum Doula Do?.
Along with this soup, you can explore some of my other postpartum-friendly recipes, like my Postpartum Energy Balls or Spiced Banana Bread Muffins. They’re favorites for a reason — easy to grab, nourishing, and supportive during the early weeks of feeding and healing.
What is a Postpartum Doula
If you’d love someone to prepare meals like this for you at home, that’s part of my work as a postpartum doula. I offer holistic postpartum support throughout Pasadena and Los Angeles, including nourishing meals, emotional care, newborn support, and guidance to help families feel grounded and confident during the fourth trimester.
Learn more about my postpartum support, or reach out to discuss what care could look like for your family.
About Rebecca Belenky
Rebecca Belenky is a Los Angeles–based doula, childbirth educator, and lactation educator who has supported families since 2014. Through her practice, Los Angeles Birth, she offers compassionate, trauma-informed care that helps parents feel informed, grounded, and confident through pregnancy, birth, and postpartum.
