Description
A warming, vibrant soup packed with anti-inflammatory ingredients like turmeric, ginger, and coconut milk. Perfect for a gentle detox or a nourishing meal.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 sweet potato, peeled and diced
- 1 cup chopped kale or spinach
- Juice of 1 lemon
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- 1. Heat coconut oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- 2. Add garlic, ginger, turmeric, cumin, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- 3. Pour in vegetable broth and coconut milk, stirring to combine. Add carrots, celery, and sweet potato.
- 4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until vegetables are tender.
- 5. Stir in kale or spinach and cook for 2-3 minutes until wilted. Remove from heat.
- 6. Using an immersion blender, puree the soup until smooth (or blend in batches in a blender).
- 7. Stir in lemon juice, and season with salt and pepper to taste.
- 8. Serve hot, garnished with fresh cilantro.
Notes
For a thicker soup, reduce broth to 3 cups. Store in refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Calories: 320
- Sugar: 10g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 6g