Description
A warm, golden soup bursting with anti-inflammatory goodness, perfect for a nourishing meal any time of the year. This simple recipe blends earthy turmeric with hearty vegetables and creamy coconut milk for a flavorful bowl of comfort.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 tsp ground turmeric
- 4 cups vegetable broth
- 2 medium carrots, sliced
- 1 medium potato, cubed
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Add Spices and Vegetables: Stir in turmeric, then add carrots and potato. Cook for 2-3 minutes.
- Simmer: Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
- Blend and Finish: Blend the soup until smooth using an immersion blender or in batches with a stand blender. Stir in coconut milk, and season with salt and pepper. Reheat gently if needed.
- Serve: Ladle into bowls and garnish with fresh herbs or a sprinkle of black pepper.
Notes
- Add a pinch of chili flakes for a spicy kick.
- Serve with crusty bread or a light salad for a complete meal.
- Store leftovers in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280
- Sodium: 450mg
- Fat: 12g
- Carbohydrates: 40g
- Protein: 4g