Food 
Discovering the Power of Ginger and Turmeric
There’s something about these chilly days in NYC that makes me crave a warm, comforting bowl of soup. It’s like a cozy hug in a bowl, right? Today, I want to share a special recipe that’s not just delicious but also super nourishing: Ginger-Turmeric Soup.
Ginger and turmeric are like the dynamic duo of the wellness world. Ginger, with its zesty punch, is fantastic for digestion and can help soothe an upset stomach. Turmeric has that earthy, slightly bitter flavor that packs a punch when it comes to anti-inflammatory benefits. These spices are pretty much staples in my kitchen now, especially after traveling through countries like India and Japan where these ingredients hold deep-rooted cultural significance.
Step-by-Step Instructions
Ginger-Turmeric Soup Recipe
Ingredients
- 1 tablespoon 15ml olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 small piece of ginger about 1 inch / 2.5 cm, peeled and grated
- 1 teaspoon 5g ground turmeric
- 1 teaspoon 5g ground cumin
- 1 teaspoon 5g ground coriander
- 1 large carrot chopped
- 1 sweet potato peeled and chopped
- 4 cups 960ml vegetable broth
- 1 can 400ml coconut milk
- 1 tablespoon 15ml soy sauce or tamari
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro and chili flakes for garnish
Instructions
- Sauté the Aromatics: Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it turns translucent, about 5 minutes. Toss in the garlic, ginger, turmeric, cumin, and coriander. Cook for another minute, stirring frequently to prevent burning. The spices will start releasing their aroma, filling your kitchen with an intoxicating scent.
- Add the Veggies: Add the chopped carrot and sweet potato to the pot. Stir them around to coat them in the aromatic mixture, cooking for about 5 minutes. These veggies add a subtle sweetness and are packed with nutrients. Plus, the beta-carotene in them works wonders for your skin!
- Simmer Away: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes, or until the vegetables are tender.
- Blend It Up: Once the veggies are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
- Add Creaminess and Flavor: Stir in the coconut milk and soy sauce (or tamari). Bring the soup back to a gentle simmer and let it bubble away for another 5 minutes. Squeeze in the lime juice for a nice tangy kick. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and top with fresh cilantro and a sprinkle of chili flakes if you like a bit of heat. Serving it with a side of crusty bread wouldn’t hurt either!
Nutrition
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other articles I’ve created or stories I’ve written about food culture – here.
