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–+ servings

Ginger Turmeric Coconut Soup

A warm and comforting soup made with ginger, turmeric, and coconut milk that is full of health benefits and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Vegan
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Aromatics
  • 2 inches fresh ginger, peeled and minced
  • 3 cloves garlic, minced
Liquids
  • 1 can coconut milk (13.5 oz)
  • 4 cups low-sodium vegetable broth
  • 2 tbsp freshly squeezed lime juice
Vegetables
  • 2 cups chopped vegetables (carrots, bell peppers) Feel free to mix and match your favorite vegetables.
Spices
  • 1 tsp turmeric powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Peel and mince the ginger and garlic, and chop the vegetables into bite-sized pieces.
Cooking
  1. In a large pot over medium heat, add a splash of oil and sauté the minced garlic and ginger for about 2 minutes.
  2. Toss the chopped vegetables into the pot and cook until they start to soften, about 5 minutes.
  3. Pour in the coconut milk and vegetable broth, stirring to combine.
  4. Add turmeric powder, salt, and pepper. Simmer for about 15 minutes.
  5. Add freshly squeezed lime juice before serving.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 400mgFiber: 4gSugar: 5g

Notes

Serve hot in bowls, garnished with fresh herbs like cilantro or a squeeze of extra lime juice. Pairs well with crusty bread or rice. To store, let cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.

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