Anti-Inflammatory Golden Detox Soup

This creamy golden soup is made with turmeric, ginger, garlic, carrots, sweet potato, spinach, and coconut milk. The recipe makes 4 servings and takes about 45 minutes total.

Ingredients

• 1 tbsp coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp turmeric powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cinnamon
• 1 tsp black pepper
• 2 carrots, peeled and sliced
• 1 medium 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, for garnish

Instructions

1. Sauté the aromatics: Heat coconut oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until softened.
2. Add the garlic and fresh ginger and cook for 1 minute.
3. Add turmeric, cumin, coriander, cinnamon, and black pepper. Stir well and cook for about 30 seconds to release the spices.
4. Add the carrots, sweet potato, and vegetable broth. Bring the mixture to a boil.
5. Reduce the heat, cover, and simmer for about 20 minutes, or until the vegetables are completely tender.
6. Slowly stir in the coconut milk and return the soup to a gentle simmer.
7. Add the spinach and cook for about 2 minutes, until wilted.
8. Stir in the fresh lemon juice and season with salt.
9. Blend: Use an immersion blender to blend until smooth and creamy. You can also blend carefully in batches using a regular blender.
10. Serve: Ladle into bowls and garnish with fresh cilantro.

Optional Variations

• Add a pinch of cayenne or chili flakes for heat.
• Substitute kale or Swiss chard for spinach.
• Add a handful of cashews before blending for extra creaminess.
• For a chunkier soup, blend only half and leave the remaining vegetables whole.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. The soup can also be frozen for longer storage.