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Golden Turmeric and Coconut Soup
An anti-inflammatory, soothing soup infused with vibrant turmeric and finished with silky coconut cream.
Ingredients
- 1 tbsp coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp turmeric powder
- 1 tsp ground cumin
- 4 cups 1 liter vegetable broth
- 1 large carrot diced
- 1 medium sweet potato peeled and diced
- 1 can 13.5 oz / 400 ml coconut cream or full-fat coconut milk
- Salt & pepper to taste
- Juice of 1/2 lime
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Sauté onion until soft and fragrant.
- Add garlic and ginger; cook for 1 minute.
- Stir in turmeric and cumin, warming the spices for 30 seconds.
- Add vegetable broth, carrots, and sweet potato. Bring to a boil, then reduce to a simmer for 15–20 minutes, or until vegetables are tender.
- Pour in the coconut cream and blend the soup using an immersion blender until smooth and silky.
- Season with salt, pepper, and a splash of lime juice.
- Ladle into bowls and garnish with fresh cilantro.
Notes
Add cayenne for a spicy kick.
Stir in cooked lentils for extra protein.
Use ginger + turmeric fresh for stronger anti-inflammatory benefits.
Serve with naan, rice, or toasted sourdough.
Nutrition
Calories: 240kcalCarbohydrates: 22gProtein: 3gFat: 16gFiber: 4g
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