Go Back
–+ servings
Anti-Inflammatory Golden Detox Soup

Comforting Anti-Inflammatory Golden Detox Soup You’ll Love

This Anti-Inflammatory Golden Detox Soup is a soothing and nutrient-rich vegan recipe that supports health goals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Use olive oil if coconut oil is not available.
  • 1 medium Onion Chopped; can substitute with shallots.
  • 4 cloves Garlic Minced; fresh is best.
  • 1 tablespoon Fresh Ginger Grated; ground ginger can be used.
For the Soup
  • 1 teaspoon Turmeric Powder Fresh turmeric can also be used.
  • 1 teaspoon Ground Cumin Optional but recommended.
  • 1 teaspoon Ground Coriander Omit if unavailable.
  • 1 pinch Crushed Red Pepper Flakes Optional for heat.
  • 2 medium Carrots Sliced; can substitute with parsnips.
  • 1 medium Sweet Potato Diced; regular potatoes can be used.
For Cooking
  • 4 cups Vegetable Broth Substitute with water if needed.
  • 1 cup Coconut Milk Almond or oat milk can be alternatives.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For Garnish
  • 1 bunch Fresh Cilantro Can be replaced with parsley.
  • 1 wedge Lemon or Lime Optional.

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat coconut oil over medium heat until shimmering. Add chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in minced garlic and grated fresh ginger, continuing to sauté for an additional 2 minutes until golden.
  3. Sprinkle in turmeric powder, ground cumin, ground coriander, and crushed red pepper flakes. Stir for about 1 minute.
  4. Add sliced carrots and diced sweet potato, coating well in the mixture. Cook for about 3-4 minutes.
  5. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and cover, simmering for 20-25 minutes.
  6. Using an immersion blender, puree the soup until silky-smooth. Optionally, transfer to a standard blender in batches.
  7. Stir in coconut milk and season with salt and pepper to taste, reheating gently.
  8. Ladle soup into bowls, garnishing with fresh cilantro and squeezing a lemon or lime wedge on top.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tried this recipe?

Let us know how it was!