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Turmeric Soup

Turmeric Soup

Embrace a symphony of vibrant flavors and comforting warmth with this incredible Turmeric Soup. Its golden hue promises an earthy, slightly peppery kick, perfectly balanced by a creamy, velvety texture that soothes from the first spoonful. This nourishing bowl is not just a meal; it's an experience, bringing joy and a healthful glow to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 large Onion, chopped
  • 3 cloves Garlic, minced
  • 1 large piece (approx. 2-inch) Fresh Ginger, grated
  • 1 large piece (approx. 2-inch) Fresh Turmeric, grated
  • 1 tsp Ground Cumi
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper (optional)
  • 4 cups Vegetable Broth
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1 medium Sweet Potato, peeled and diced
  • 2 large Carrots, peeled and diced
  • 1 cup Red Lentils, rinsed
  • Juice of 1 Lime
  • Salt and Freshly Ground Black Pepper to taste
  • Fresh Cilantro, chopped (for garnish)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
  2. Stir in the minced garlic, grated fresh ginger, and grated fresh turmeric. Cook for another 1-2 minutes until fragrant.
  3. Add the ground cumin, ground coriander, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  4. Stir in the diced sweet potato and carrots, coating them in the spices and aromatics.
  5. Pour in the vegetable broth and the full-fat coconut milk. Add the rinsed red lentils. Stir everything together.
  6. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender. Stir occasionally.
  7. Remove the pot from heat. Blend the soup until creamy using an immersion blender or a standard blender in batches.
  8. Return the blended soup to low heat. Stir in fresh lime juice and season with salt and pepper to taste.
  9. Ladle the soup into bowls, garnish with chopped cilantro, and serve immediately.

Notes

Use fresh turmeric for the best flavor. Adjust the spiciness to your preference by modifying the cayenne amount. Can be frozen for up to 3 months.