Dinner

Anti-Inflammatory Golden Detox Soup Recipe

BySana Jeannette October 22, 2025October 22, 2025

Introduction

This Anti-Inflammatory Golden Detox Soup is a nourishing, vibrant blend of spices and vegetables designed to soothe inflammation and support wellness. Creamy coconut milk, warming turmeric, and fresh veggies come together to create a comforting and flavorful dish perfect for any season.

A white bowl filled with bright orange broth contains several large chunks of yellow potatoes, orange sweet potatoes, wilted dark green leafy vegetables, and pieces of red bell pepper. Slices of translucent white onion float on the surface along with a few fresh green cilantro leaves scattered on top. Crushed black pepper is sprinkled evenly over the colorful ingredients. The bowl sits on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large pot, heat the coconut oil over medium heat.

Step 2: Add the chopped onion and sauté until translucent, about 5 minutes.
Step 3: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Step 4: Add the turmeric, cumin, coriander, cinnamon, and black pepper. Stir until the spices are well combined with the onion mixture.

Step 5: Add the sliced carrots, cubed sweet potato, and vegetable broth to the pot. Bring to a boil.
Step 6: Reduce heat to low, cover, and simmer for about 20 minutes, or until the vegetables are tender.
Step 7: Slowly stir in the coconut milk and bring the soup back to a gentle simmer.

Step 8: Add the baby spinach and cook until wilted, about 2 minutes.
Step 9: Stir in the lemon juice and season with salt to taste.
Step 10: Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.

Step 11: Serve hot, garnished with fresh cilantro leaves for an additional burst of flavor.

Tips & Variations

For extra creaminess, add a small handful of cashews before blending.
Replace spinach with kale or Swiss chard for a different leafy green option.

Adjust the spices to taste; adding a pinch of cayenne can give the soup a subtle heat.
Make it vegan-friendly by using vegetable broth and coconut milk, as shown.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warmth. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a bright orange-yellow broth soup. Inside the soup are several chunky pieces of orange and yellow vegetables, including sweet potatoes and carrots. There are curled red pepper slices, green spinach leaves, and a few fresh green cilantro leaves placed on top. Thin slices of translucent onion float near the surface, and small black pepper flakes are scattered across the soup's surface, adding texture and contrast. The bowl sits on a white marbled surface, and the photo is taken close-up to show the rich colors and textures of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turmeric instead of powder?

Yes, you can use fresh turmeric root grated finely; use about 1 tablespoon for an equivalent flavor, but remember it may add more moisture to the soup.