Print

Golden Turmeric Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 3 Tablespoons ghee or coconut oil
  • 2 cups yellow onion diced (1 large)
  • 4 cloves garlic, peeled and minced
  • 1 Tablespoon fresh ginger, minced
  • 2 teaspoons mild curry powder
  • 13 teaspoons turmeric*
  • 6 cups cauliflower roughly chopped into pieces (1 large head)
  • 1 cup carrots, diced (2 large)
  • 1 teaspoon sea salt
  • 1/41//2 teaspoon black pepper
  • 4 cups chicken bone broth or vegetable broth, for vegan
  • 1 can full fat coconut milk
  • 2 teaspoons fresh lemon juice
  • Cilantro for garnish

Instructions

  1. In a large pot over medium heat, heat the ghee or coconut oil. Add the onion and cook until beginning to soften, 3-5 minutes.
  2. Add in the garlic and ginger, cook until fragrant, 1 minute.
  3. Add the turmeric and curry powder.
  4. Add in the cauliflower and carrots, salt and pepper, and sauté for 3 minutes, stirring to coat the vegetables with the spices.
  5. Add the broth and bring to a strong simmer. Lower the heat, cook until the cauliflower is tender, about 15-20 minutes.
  6. Transfer soup to a blender.* Add coconut milk and lemon juice. Blend until smooth. You can also blend with an immersion blender right in the pot.
  7. Taste and adjust salt and pepper to achieve desired flavor. Garnish withcilantro leaves.
  8. Store leftover soup in a sealed container in the refrigerator for up to 4 days. You can also freeze the soup to keep it for longer – up to one month.

Notes

Turmeric has a strong flavor, so if you’ve never tried it before and you’re not sure you will like it, I would suggest using 1 teaspoon to start. If you’re a confident turmeric user, you can add up to 3 teaspoons for more powerful healing!

Turmeric Stains: Depending on your blender, this soup can leave a stain from the turmeric. If this happens, we recommend leaving your blender sitting in a window in the sun for a day or two which will help get rid of the stains!  Alternately use an immersion blender.