Anti-Inflammatory Golden Detox Soup Recipe
This Anti-Inflammatory Golden Detox Soup is a comforting and nourishing dish packed with turmeric, ginger, and coconut milk. It combines sweet potatoes and carrots with warming spices to create a creamy, flavorful soup that supports detoxification and reduces inflammation. Perfect for a healthy lunch or dinner, this vegan and gluten-free recipe is easy to prepare and gentle on the digestive system.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Fusion
- Diet: Vegan
Ingredients
Scale
Soup Base
- 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)
Vegetables & Liquids
- 1 cup carrots, peeled and sliced
- 1 cup sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk
Seasoning & Garnish
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Fresh lemon or lime wedge, for serving (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, allowing the flavors to develop and soften.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant to enhance the soup’s anti-inflammatory properties.
- Toast Spices: Mix in the turmeric powder, ground cumin, ground coriander, and crushed red pepper flakes if using. Cook for 1 minute to toast the spices and release their aroma.
- Add Vegetables: Add the sliced carrots and diced sweet potatoes to the pot, stirring to ensure they are well coated with the spiced mixture.
- Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover the pot, and cook for 20-25 minutes until the vegetables are tender.
- Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, puree until smooth, and return it to the pot.
- Finish Soup: Stir in the coconut milk and adjust seasoning with salt and pepper to taste. Gently reheat the soup if needed, ensuring it does not boil to preserve the coconut milk’s texture.
- Serve: Ladle the hot soup into bowls, garnish with fresh cilantro, and add a squeeze of lemon or lime juice before serving for a fresh, bright flavor contrast.
Notes
- You can adjust the spice level by omitting or reducing the crushed red pepper flakes if you prefer a milder soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a creamier texture, add an extra 1/4 to 1/2 cup of coconut milk or use full-fat coconut milk.
- Use fresh turmeric root if available for an even stronger anti-inflammatory boost.
- Serve with crusty bread or a side salad to make a complete meal.
Keywords: anti-inflammatory soup, detox soup, golden soup, turmeric soup, vegan soup, coconut milk soup, healthy soup, immune-boosting soup
