Anti-Inflammatory Golden Detox Soup Recipe
This Anti-Inflammatory Golden Detox Soup is a creamy, nutrient-packed blend of turmeric, ginger, and warming spices combined with sweet potatoes and carrots. It’s designed to soothe inflammation while providing a comforting and flavorful bowl, perfect for detoxifying and supporting overall wellness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy/Detox
- Diet: Vegan
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
Vegetables
- 1 cup carrots, peeled and sliced
- 1 cup sweet potatoes, peeled and diced
Liquids and Garnishes
- 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
- Heat the base ingredients: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant to build the soup’s aromatic foundation.
- Toast the spices: Mix in turmeric powder, ground cumin, ground coriander, and crushed red pepper flakes if using. Cook for 1 minute to release their flavors and aromas.
- Incorporate the vegetables: Add the sliced carrots and diced sweet potatoes and stir well to coat them evenly with the spice mixture.
- Simmer the soup: Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook gently for 20-25 minutes until the vegetables are tender.
- Puree the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, allow the soup to cool slightly, blend in batches in a regular blender, then return it to the pot.
- Finish with coconut milk and seasoning: Stir in the coconut milk for creaminess and season the soup with salt and pepper to taste. Warm gently if needed but avoid boiling to preserve coconut milk’s texture.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh cilantro. Add a squeeze of lemon or lime juice just before serving to brighten the flavors.
Notes
- For a spicier kick, increase the crushed red pepper flakes or add freshly ground black pepper.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers in portions for up to 2 months; thaw before reheating gently on the stovetop.
- If you don’t have fresh ginger, you can substitute with 1 teaspoon ground ginger, though fresh is preferred for brightness.
- Using an immersion blender makes the process easier and reduces cleanup compared to transferring hot soup to a blender.
Keywords: anti-inflammatory, detox soup, turmeric soup, vegan, coconut milk soup, healthy soup, ginger, sweet potato soup
