Introduction

This Anti-Inflammatory Golden Detox Soup is a warm and soothing blend of spices and vegetables that nourishes your body and delights your taste buds. Rich in turmeric and ginger, it offers natural anti-inflammatory benefits while being creamy and comforting. Perfect for a healthy lunch or dinner, this soup is easy to make and deeply satisfying.

A white bowl filled with a bright yellow soup base, creamy and smooth in texture, topped with orange chunks of sweet potato scattered evenly. Fresh green cilantro leaves are sprinkled across the surface, along with small pieces of purple onion. Crushed red pepper flakes and ground black pepper add specks of red and black, giving a spicy look to the dish. There is a drizzle of oil creating a slight shine on the soup’s surface. The bowl sits on a white marbled surface with a spoon visible at the top edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 for heat)

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

Step 1: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 2: Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.

Step 3: Stir in the turmeric powder, ground cumin, ground coriander, and crushed red pepper flakes if using. Cook for 1 minute to toast the spices.

Step 4: Add the sliced carrots and diced sweet potatoes, stirring to coat them with the spice mixture.

Step 5: Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook for 20-25 minutes, or until the vegetables are tender.

Step 6: Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender, then return to the pot.

Step 7: Stir in the coconut milk and season with salt and pepper to taste. Gently reheat the soup if necessary, but do not boil.

Step 8: Serve hot, garnished with fresh cilantro. Add a squeeze of lemon or lime juice just before serving for an extra burst of freshness if desired.

Tips & Variations

For a spicier version, increase the crushed red pepper flakes slightly or add a dash of cayenne pepper.

Use fresh turmeric root instead of powder for a more vibrant flavor; grate about 1 tablespoon equivalently.

Swap sweet potatoes for butternut squash or pumpkin for a different but equally delicious twist.

To make the soup heartier, add cooked lentils or chickpeas before blending.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling after adding coconut milk to preserve its creamy texture. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used if you prefer a non-vegetarian version. It will add a richer flavor but keep in mind it changes the soup from vegetarian to non-vegetarian.

Is this soup suitable for someone with dairy intolerance?

Absolutely. This recipe uses coconut milk, which is dairy-free and makes the soup creamy without any lactose.