Description
A warm, nourishing soup rich in flavors and anti-inflammatory properties, featuring turmeric, coconut milk, and a medley of vibrant vegetables.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup carrots, peeled and sliced
- 1 cup sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Fresh lemon or lime wedge, for serving (optional)
Instructions
- In a large pot, heat the coconut oil over medium heat until shimmering.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Incorporate the minced garlic and grated ginger. Sauté for another 2 minutes until fragrant.
- Stir in turmeric powder, ground cumin, ground coriander, and crushed red pepper flakes (if using) and let toast for about a minute.
- Add the sliced carrots and diced sweet potatoes, stirring to coat them with the spice mixture.
- Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer and cover. Cook for 20-25 minutes or until vegetables are tender.
- Use an immersion blender to puree the soup until smooth, or cool slightly and blend in batches.
- Stir in the coconut milk and season with salt and pepper to taste. Gently reheat if necessary.
- Serve hot, garnished with fresh cilantro and with a lemon or lime wedge on the side.
Notes
Ensure the spices are toasted properly for enhanced flavor. Taste as you go to adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg