Turmeric Soup
Discover the comforting warmth and vibrant flavors of this Golden Turmeric Soup, a nutrient-packed recipe that balances earthy spices with creamy coconut milk. Brimming with anti-inflammatory turmeric, aromatic cumin, fresh ginger, and a hearty base of carrots and sweet potato, this velvety soup is both nourishing and satisfying. It’s simmered to perfection in flavorful vegetable broth and brightened with a splash of lemon juice, creating the perfect blend of savory and zesty notes. Blended until luxuriously smooth, this soup is topped with fresh cilantro and optional red pepper flakes for an added burst of flavor. Ready in just 45 minutes, it's an ideal choice for a cozy weeknight dinner or a meal-prep favorite. Serve it warm for a deliciously wholesome dish that is as healthy as it is hearty!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 3 medium carrots, peeled and chopped
- 1 large sweet potato, peeled and cubed
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 0.25 teaspoon optional: red pepper flakes
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened.
Stir in garlic and grated ginger, cooking for an additional minute until fragrant.
Add ground turmeric and cumin. Stir constantly for 30 seconds to toast the spices.
Add the chopped carrots and cubed sweet potato to the pot, stirring to coat them in the spice mixture.
Pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to a simmer and cover the pot. Cook for 20 minutes, or until the vegetables are tender.
Use an immersion blender to blend the soup until smooth, or carefully transfer to a countertop blender in batches.
Return the soup to the pot and stir in the coconut milk, lemon juice, salt, and black pepper.
Simmer for 5 more minutes to meld the flavors. Adjust seasoning as desired.
Ladle the soup into bowls and garnish with fresh cilantro and optional red pepper flakes for a kick.
Serve warm and enjoy!
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 51.1 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3405 mg | 72% | |
*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.
