Anti-Inflammatory Golden Detox Soup Recipe
This Anti-Inflammatory Golden Detox Soup is a nourishing and flavorful blend of warming spices, creamy coconut milk, and nutrient-rich vegetables. Packed with turmeric, ginger, and other antioxidant-rich ingredients, this soup is designed to help reduce inflammation while offering comforting, wholesome goodness. Perfect for a healthy detox meal, it’s easy to prepare and delightfully smooth in texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Health-focused/Detox
- Diet: Vegan
Ingredients
Scale
Main 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
- Heat Coconut Oil: In a large pot, heat the coconut oil over medium heat to prepare for sautéing the aromatics.
- Sauté Onions: Add the chopped onion and cook until translucent, about 5 minutes, to soften and develop flavor.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant to release their aromatic oils.
- Incorporate Spices: Add turmeric powder, cumin powder, coriander powder, cinnamon, and black pepper. Stir thoroughly to coat the onions and build a fragrant spice base.
- Add Vegetables and Broth: Place the sliced carrots and cubed sweet potato into the pot along with the vegetable broth. Bring everything to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the vegetables are tender and fully cooked.
- Add Coconut Milk: Slowly pour in the coconut milk, stirring to combine, then return the soup to a gentle simmer to blend the flavors.
- Add Spinach: Stir in the baby spinach and cook for 2 minutes, just until the leaves wilt, adding vibrant color and nutrients.
- Season and Add Lemon: Stir in the lemon juice to brighten the flavors, then season the soup with salt to taste.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth, or carefully transfer to a blender in batches to achieve a creamy texture.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves for an added burst of flavor and freshness.
Notes
- For a spicier version, add a pinch of cayenne pepper or chili flakes.
- You can substitute sweet potato with butternut squash for a different flavor.
- If you prefer a chunkier texture, blend only half of the soup and mix it back in.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; thaw completely before reheating.
Keywords: anti-inflammatory soup, golden detox soup, turmeric soup, vegan detox recipe, coconut milk soup, healthy soup, detox cleanse
