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Healthy Immune-Boosting Ginger Turmeric Soup Recipe for Quick Wellness

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A comforting and nourishing ginger turmeric soup that boosts your immune system with fresh ginger, turmeric, and coconut milk. Quick and easy to prepare, perfect for wellness and cold season.

Ingredients

Scale
  • 2 tablespoons fresh ginger root, peeled and grated
  • 1 tablespoon fresh turmeric root, peeled and grated (or 1 teaspoon ground turmeric)
  • 3 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 4 cups (32 fl oz) low sodium vegetable broth or chicken broth
  • 1 cup (8 fl oz) full-fat canned coconut milk
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil or coconut oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley or cilantro, chopped (optional, for garnish)
  • Red pepper flakes (optional, for a little kick)

Instructions

  1. Peel and grate about 2 tablespoons of fresh ginger and 1 tablespoon of turmeric (or 1 teaspoon ground turmeric). Mince 3 garlic cloves, chop 1 medium yellow onion, 2 carrots, and 2 celery stalks. This prep usually takes about 10 minutes.
  2. Heat 2 tablespoons of olive oil or coconut oil over medium heat in a large soup pot or Dutch oven. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables soften and onions turn translucent.
  3. Stir in the grated ginger and turmeric along with the minced garlic. Cook for another 2 minutes, stirring frequently to prevent burning.
  4. Slowly add 4 cups (32 fl oz) of vegetable or chicken broth. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 20 minutes, allowing the vegetables to fully soften and flavors to meld.
  5. Remove the pot from heat. Using an immersion blender, puree the soup until silky smooth. If using a regular blender, carefully transfer the soup in batches and blend until creamy.
  6. Stir in 1 cup (8 fl oz) of full-fat coconut milk and 2 tablespoons of freshly squeezed lemon juice. Season with salt and freshly ground black pepper to taste. Heat gently over low heat for 5 more minutes—do not boil.
  7. Ladle the warm soup into bowls, sprinkle with chopped fresh parsley or cilantro, and a pinch of red pepper flakes if desired. Serve immediately.

Notes

Use fresh grated ginger and turmeric for best flavor. If using ground turmeric, add it earlier in cooking. Do not boil the soup after adding coconut milk to prevent curdling. Adjust seasoning gradually to avoid bitterness from turmeric. Soup can be made in a slow cooker by sautéing aromatics first, then cooking on low for 4-6 hours before blending and adding coconut milk and lemon juice.

Nutrition

Keywords: ginger turmeric soup, immune boosting soup, healthy soup, vegan soup, gluten-free soup, coconut milk soup, quick soup recipe, wellness soup

Find it online: https://prismtaste.com/healthy-immune-boosting-ginger-turmeric-soup-recipe-for-quick-wellness/