Soothe Aching Joints Curried Celery Soup
Warm your soul and relieve inflammation with this delicious and nourishing Soothe Aching Joints Curried Celery Soup. Bursting with anti-inflammatory ingredients like turmeric, fresh ginger, and celery, this wholesome soup is both healing and flavorful. A medley of curry spices complements the creamy coconut milk base, while a splash of lemon juice brightens the dish with zesty freshness. Perfect as a comforting meal or a therapeutic remedy for those achy days, this easy-to-make soup is ready in just 40 minutes and serves as both a nourishment for the body and a delight for the taste buds. Garnish with fresh parsley or cilantro for a vibrant finish, and enjoy a bowl of comfort and healing! Keywords: curried celery soup, anti-inflammatory recipe, turmeric soup, vegan comfort food, creamy celery soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 pieces celery stalks (chopped)
- 1 medium onion (diced)
- 3 pieces garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups unsalted vegetable broth
- 1 cup coconut milk (full-fat or light)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped celery and diced onion, then sauté for 5-7 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Sprinkle in the curry powder, ground turmeric, and ground cumin. Stir well to toast the spices for 1 minute.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and simmer for about 15 minutes, or until the celery is tender.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender and puree in batches before returning to the pot.
Stir in the coconut milk, lemon juice, sea salt, and black pepper. Simmer for another 2-3 minutes to combine the flavors.
Taste and adjust the seasoning, adding more salt or lemon juice if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro before serving.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
