Description
Experience the aromatic blend of spices and wholesome vegetables. This soup not only warms you up but also supports your immune system with every delicious spoonful.
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 carrots, peeled and sliced
- 1 sweet potato, peeled and cubed
- 4 cups vegetable broth
- 1 can (400 ml) coconut milk
- 2 cups baby spinach
- Juice of 1 lemon
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
1. In a large pot, heat the coconut oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
4. Add the turmeric, cumin, coriander, cinnamon, and black pepper. Stir until the spices are well combined with the onion mixture.
5. Add the sliced carrots, cubed sweet potato, and vegetable broth to the pot. Bring to a boil.
6. Reduce heat to low, cover, and simmer for about 20 minutes, or until the vegetables are tender.
7. Slowly stir in the coconut milk and bring the soup back to a gentle simmer.
8. Add the baby spinach and cook until wilted, about 2 minutes.
9. Stir in the lemon juice and season with salt to taste.
10. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
11. Serve hot, garnished with fresh cilantro leaves for an additional burst of flavor.
Notes
This soup is perfect for boosting your immune system due to its high content of anti-inflammatory spices like turmeric and ginger.
You can store the soup in the refrigerator for up to 3 days, making it a great meal prep option.
Feel free to add more vegetables as desired, such as zucchini or cauliflower, for added nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 350