Description
Nourish your body with this easy and delicious anti-inflammatory soup, packed with turmeric, ginger, and sweet potatoes. It’s a comforting, dairy-free hug in a bowl that’s perfect for any day.
Ingredients
- 1–2 tbsp olive oil or coconut oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated (about 1 tbsp)
- 2 medium sweet potatoes (about 1.5 lbs), peeled and chopped
- 2 carrots, peeled and chopped
- 1 tsp ground turmeric
- 1/4 tsp black pepper (essential for turmeric absorption)
- 4 cups (32 oz) low-sodium vegetable or bone broth
- 1 (13.5 oz) can full-fat coconut milk
- Salt to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
- Pinch of cayenne pepper (optional, for heat)
Instructions
- 1. Prep Ingredients: Peel and chop all vegetables. Mince garlic and grate ginger.
- 2. Sauté Aromatics: Heat oil in a large pot over medium heat. Add onion and sauté for 5-7 minutes until soft. Add garlic and ginger; cook for 1 minute until fragrant.
- 3. Add Veggies & Spices: Stir in sweet potatoes, carrots, turmeric, and black pepper. Sauté for 2-3 minutes, stirring constantly.
- 4. Simmer: Pour in broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until vegetables are fork-tender.
- 5. Blend: Remove from heat. Use an immersion blender to blend until completely smooth. (Alternatively, blend in batches in a regular blender, being cautious with hot liquid). Return to pot.
- 6. Finish & Serve: Stir in coconut milk and season with salt to taste. Heat gently for a few minutes until warmed through (do not boil). Ladle into bowls and garnish with fresh herbs.
- Prep Time: 15 mins
- Cook Time: 30 mins