25+ Nourishing Turmeric Soup Recipes for Health and Comfort

Turmeric, often referred to as “the golden spice,” has been a staple in traditional medicine for centuries, known for its anti-inflammatory properties and rich, earthy flavor.

In recent years, turmeric has made its way into modern kitchens, celebrated not only for its health benefits but also for its ability to enhance a variety of dishes, especially soups.

Turmeric soup recipes are becoming increasingly popular for their vibrant color, warm spice, and comforting nature, making them perfect for cozy dinners or nutrient-packed meals.

Whether you are looking to try a classic turmeric and coconut soup, a zesty turmeric chicken soup, or a rich turmeric pumpkin soup, the possibilities are endless.

In this article, we’ve rounded up 25+ turmeric soup recipes that will not only delight your taste buds but also help you reap the benefits of this potent spice.

From vegan-friendly options to hearty chicken and lentil soups, these recipes are versatile, easy to make, and full of flavor.

So, grab your apron and get ready to add a pop of golden color to your next soup night!

25+ Nourishing Turmeric Soup Recipes for Health and Comfort

Incorporating turmeric into your soup recipes is an excellent way to add both flavor and health benefits to your meals.

From immune-boosting turmeric and ginger soups to creamy turmeric coconut concoctions, the range of recipes you can explore is endless.

The vibrant color, the warmth of the spices, and the nutritional perks of turmeric make it a versatile and must-have ingredient in your cooking repertoire.

So why not start experimenting today and enjoy a bowl of delicious, nutrient-packed soup that warms both your body and soul?

Golden Turmeric Coconut Soup

A nourishing, creamy turmeric coconut soup is perfect for warming up on cold days. Packed with anti-inflammatory turmeric and creamy coconut milk, this soup offers a delightful, vibrant color and a rich flavor profile enhanced by aromatic spices. The combination of ginger, garlic, and turmeric not only creates a comforting bowl but also brings incredible health benefits. Ideal for a light lunch or a side dish, this turmeric soup is deliciously fragrant and soothing.

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 can (400ml) coconut milk
• 1 large carrot, thinly sliced
• 1 cup baby spinach
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
2. Stir in the garlic, ginger, turmeric, cumin, and coriander, cooking for another 1-2 minutes until aromatic.
3. Add the vegetable broth and coconut milk, stirring well. Then add the sliced carrot, seasoning with salt and pepper to taste.
4. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes until the carrots are tender.
5. Add the spinach and cook for another 1-2 minutes until just wilted.
6. Ladle the soup into bowls, garnishing with chopped cilantro and serving with a lemon wedge on the side.

This turmeric coconut soup is an excellent choice for a healing meal packed with flavor and nutrition. The creamy texture from the coconut milk perfectly balances the warm, earthy turmeric and other spices. The addition of fresh spinach and cilantro at the end provides a refreshing contrast and adds extra nutrients. The lemon adds a bright, tangy finish that enhances the depth of the turmeric flavor, making each spoonful satisfying and wholesome.

Carrot and Turmeric Soup with Ginger

A vibrant and refreshing blend of carrots, ginger, and turmeric, this soup is loaded with immune-boosting properties. The natural sweetness of the carrots is perfectly complemented by the zing of ginger and earthiness of turmeric, creating a wonderfully balanced soup. It’s light yet satisfying, making it ideal for a cozy dinner or an energizing lunch.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 6 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional for extra creaminess)
• Fresh parsley or chives (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic, ginger, and turmeric, cooking for another 1-2 minutes until fragrant.
3. Stir in the carrots, coating them well with the spices. Season with salt and pepper.
4. Pour in the vegetable broth, bringing the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the carrots are tender.
5. Remove the pot from the heat and use an immersion blender to purée the soup until smooth. If you prefer a creamy texture, stir in the coconut milk.
6. Serve in bowls, garnished with fresh parsley or chives.

The brightness of carrots combined with ginger and turmeric results in a vibrant orange soup that is both visually appealing and nutritionally rich. The natural sweetness of carrots balances out the bold flavors of turmeric and ginger, offering a warm, aromatic dish that feels rejuvenating. The optional addition of coconut milk adds a lovely creaminess without overpowering the flavors, making it a beautifully balanced soup perfect for any occasion.

Spiced Lentil and Turmeric Soup

This hearty lentil and turmeric soup is not only comforting but also a protein-packed dish that’s satisfying enough to be a meal on its own. Filled with warming spices, lentils, and vegetables, this soup has a rich, deep flavor. The turmeric adds an earthy touch and a beautiful golden hue, making this dish as visually appealing as it is delicious.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 2 large tomatoes, diced
• 1 large carrot, chopped
• 1 cup baby spinach
• Fresh parsley or cilantro (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, turmeric, cumin, and coriander, cooking for another 1-2 minutes.
3. Add the lentils, vegetable broth, tomatoes, and carrot. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
5. Stir in the spinach just before serving, allowing it to wilt.
6. Serve in bowls, garnished with fresh parsley or cilantro.

This spiced lentil and turmeric soup is both filling and flavorful, combining earthy lentils with aromatic spices for a wholesome, warming meal. The soft texture of the lentils contrasts beautifully with the freshness of the added vegetables and herbs. The turmeric’s golden color gives a comforting warmth to the bowl, while the addition of spinach and parsley adds a light, bright touch, making each spoonful nutritious and deeply satisfying.

Creamy Cauliflower and Turmeric Soup

Creamy, velvety, and infused with turmeric, this cauliflower soup is a comforting and nutrient-rich option. Cauliflower blends seamlessly into a smooth, creamy texture without any heavy cream, making this a light yet satisfying soup. The turmeric and spices add warmth and depth, while a squeeze of lemon at the end brightens up the flavors, making this a wonderful choice for a cozy meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 1 head of cauliflower, chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Fresh parsley or chives (for garnish)
• Lemon wedges (for serving)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Stir in the garlic, ginger, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the cauliflower florets, season with salt and pepper, and stir well to coat in the spices.
4. Pour in the vegetable broth, bring the soup to a boil, then reduce heat and simmer for 20 minutes, until cauliflower is tender.
5. Use an immersion blender to blend the soup until smooth. Stir in the coconut milk for extra creaminess.
6. Serve with fresh parsley or chives and a lemon wedge for added brightness.

The gentle flavors of cauliflower combined with turmeric’s earthy warmth make this soup incredibly comforting. The cauliflower’s creaminess brings a rich, silky texture without the need for heavy cream, while the coconut milk adds a hint of sweetness. The garnish of fresh herbs and lemon juice creates a refreshing contrast, making each spoonful light, flavorful, and perfect for cozy evenings.

Detox Turmeric Vegetable Soup

This detoxifying turmeric vegetable soup is a nourishing way to boost your immune system while enjoying a burst of flavor. It’s loaded with colorful vegetables, including bell peppers, zucchini, and tomatoes, which are complemented by turmeric’s earthy tones. The result is a vibrant, healthy soup that’s deliciously refreshing and perfect for cleansing days or a light dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 2 large tomatoes, diced
• 4 cups vegetable broth
• 1 cup kale or spinach
• Fresh basil or cilantro (for garnish)
• Lemon juice (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, turmeric, and cumin, cooking for another 1-2 minutes until fragrant.
3. Add the bell pepper, zucchini, tomatoes, and vegetable broth. Season with salt and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until vegetables are tender.
5. Stir in the kale or spinach just before serving, allowing it to wilt.
6. Garnish with fresh basil or cilantro and a squeeze of lemon juice for a zesty finish.

This detox turmeric vegetable soup is packed with nutrients and flavors that are both energizing and satisfying. Each vegetable adds its own unique texture, creating a soup that’s refreshing yet filling. The spices are not overpowering but bring a warmth and depth that makes this detox soup feel like a treat. The lemon and fresh herbs provide a bright, fresh contrast, enhancing each ingredient’s natural flavors.

Ginger Turmeric Lentil Soup

Packed with protein and nutrients, this ginger turmeric lentil soup is both nourishing and deliciously comforting. The lentils provide a hearty, earthy base that’s perfectly balanced by the warming combination of turmeric and ginger. This soup is ideal for a filling lunch or dinner that’s both health-boosting and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 1 cup red or green lentils, rinsed
• 4 cups vegetable broth
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 cup kale or spinach, roughly chopped
• Fresh parsley (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the lentils, vegetable broth, carrots, and celery. Season with salt and pepper.
4. Bring the soup to a boil, then reduce heat and let it simmer for 25-30 minutes until the lentils are tender.
5. Stir in the kale or spinach just before serving.
6. Serve in bowls, garnished with fresh parsley and a lemon wedge for a zesty finish.

Ginger turmeric lentil soup combines earthy lentils with warm, aromatic spices for a deeply satisfying bowl. The lentils’ texture and flavor are beautifully balanced by the sweetness of carrots and the zest of ginger. The final garnish of lemon and fresh parsley adds a refreshing brightness, enhancing the soup’s richness and leaving you feeling both satisfied and nourished after every spoonful.

Turmeric Chicken and Rice Soup

This turmeric chicken and rice soup is a wholesome, hearty dish that combines tender chicken, fragrant basmati rice, and vibrant spices. Infused with turmeric, ginger, and garlic, this soup has an earthy warmth and is perfect for boosting your immune system. The rice adds a satisfying texture, while the vegetables make this soup balanced and filling.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 1 cup cooked shredded chicken
• 1/2 cup basmati rice, rinsed
• 6 cups chicken broth
• 1/2 cup spinach or kale
• Fresh parsley (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the garlic, ginger, and turmeric, cooking for 1-2 minutes until aromatic.
3. Add the carrot, celery, chicken, and rice. Season with salt and pepper.
4. Pour in the chicken broth, bring to a boil, then reduce heat and let simmer for 20-25 minutes until the rice is tender.
5. Stir in the spinach or kale just before serving, allowing it to wilt.
6. Serve in bowls with fresh parsley and a lemon wedge for extra flavor.

This turmeric chicken and rice soup is both comforting and nutritious. The tender rice and shredded chicken make it filling, while the turmeric and ginger give a subtle yet aromatic warmth. The final touch of lemon juice adds a tangy brightness that complements the spices, creating a balanced, restorative meal that’s perfect for any time of the year.

Roasted Pumpkin and Turmeric Soup

A rich and creamy soup, roasted pumpkin and turmeric is ideal for autumn or any time you crave a cozy, flavorful dish. Roasting the pumpkin brings out its natural sweetness, which pairs beautifully with the earthy notes of turmeric and spices. With a velvety texture and a vibrant golden color, this soup is as pleasing to the eye as it is to the palate.

Ingredients:

• 1 medium pumpkin, peeled and cubed
• 2 tbsp olive oil (divided)
• Salt and pepper to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Fresh thyme or parsley (for garnish)
• Pumpkin seeds (optional, for topping)

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
3. Stir in the garlic, ginger, and turmeric, cooking for 1-2 minutes.
4. Add the roasted pumpkin and vegetable broth, simmering for 10 minutes to allow flavors to meld.
5. Use an immersion blender to purée the soup until smooth. Stir in the coconut milk.
6. Serve in bowls with fresh thyme or parsley and a sprinkle of pumpkin seeds for added texture.

Roasting the pumpkin brings a deep, rich flavor to this turmeric soup. The coconut milk adds creaminess and balances the earthiness of turmeric, creating a velvety, fragrant bowl that’s both warming and satisfying. The garnish of fresh herbs and crunchy pumpkin seeds adds texture and brightness, making each spoonful a delightful experience.

Spiced Chickpea and Turmeric Soup

This spiced chickpea and turmeric soup is a hearty, protein-packed meal with Middle Eastern-inspired flavors. The chickpeas add a satisfying bite, while turmeric and warm spices infuse the broth with deep, earthy notes. With a base of tomatoes and a blend of spices, this soup is flavorful, nourishing, and perfect for a cozy evening.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup chopped kale or spinach
• Fresh cilantro or parsley (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, turmeric, cumin, and coriander, cooking for 1-2 minutes until aromatic.
3. Add the chickpeas, diced tomatoes, and vegetable broth. Season with salt and pepper.
4. Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.
5. Stir in the kale or spinach just before serving, allowing it to wilt.
6. Serve in bowls, garnished with fresh cilantro or parsley and a lemon wedge for extra brightness.

The combination of chickpeas with spices and turmeric creates a soup that’s both hearty and refreshing. Each ingredient brings something unique: the chickpeas add a lovely texture, the tomatoes provide a subtle acidity, and the greens add freshness. The lemon wedge squeezed at the end lifts the flavors, making this soup deeply satisfying and full of warm, comforting spices.

Turmeric Sweet Potato and Lentil Soup

This turmeric sweet potato and lentil soup is a wholesome, filling dish with vibrant flavors and nourishing ingredients. The naturally sweet flavor of the sweet potatoes pairs beautifully with the earthy lentils and warm, aromatic spices. The turmeric enhances the soup’s color and offers a subtle earthy flavor, making it an ideal option for a hearty lunch or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 2 large sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 tsp ground cumin
• Fresh cilantro or parsley (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the sweet potatoes, lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils and sweet potatoes are tender.
5. Use an immersion blender to blend the soup partially or fully, depending on your preferred texture.
6. Serve in bowls, garnished with fresh cilantro or parsley and a wedge of lemon.

This turmeric sweet potato and lentil soup is rich and comforting, with the natural sweetness of the potatoes and the protein-packed lentils. The addition of turmeric adds a warmth and depth of flavor, while the cumin provides a gentle smokiness. The fresh cilantro and lemon garnish brighten up the soup, making each bite a flavorful, satisfying experience.

Turmeric Tomato Soup with Basil

This simple yet flavorful turmeric tomato soup combines the classic taste of tomatoes with the earthy, vibrant qualities of turmeric. The soup is light yet comforting, and the addition of fresh basil provides a fresh, herbaceous finish. This is an excellent soup to enjoy as a starter or a light meal, especially paired with crusty bread.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 cans (14 oz) diced tomatoes
• 1/2 tsp dried oregano
• Fresh basil leaves (for garnish)
• Cream or coconut milk (optional for added creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the diced tomatoes, vegetable broth, and oregano. Season with salt and pepper.
4. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth. For added creaminess, stir in a little cream or coconut milk.
6. Serve the soup hot, garnished with fresh basil leaves.

This turmeric tomato soup offers a refreshing twist on the classic tomato soup with the earthy, warming flavor of turmeric. The tomatoes’ natural acidity balances out the richness of the turmeric, creating a bright and satisfying dish. The fresh basil adds a burst of herbal freshness, and the optional cream gives the soup an extra layer of creaminess, making it a cozy and flavorful meal.

Turmeric and Butternut Squash Soup

This turmeric and butternut squash soup is a creamy, flavorful dish that’s perfect for the cooler months. The natural sweetness of the squash is beautifully enhanced by the warmth of turmeric, ginger, and garlic. The soup’s velvety texture and golden color make it a delightful addition to your fall or winter meal rotation.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Fresh thyme or parsley (for garnish)
• Pumpkin seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the butternut squash, vegetable broth, and season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the squash is tender.
4. Use an immersion blender to blend the soup until smooth. Stir in the coconut milk for extra creaminess.
5. Serve the soup hot, garnished with fresh thyme or parsley, and a sprinkle of pumpkin seeds for added texture.

This turmeric and butternut squash soup is rich, creamy, and comforting. The sweetness of the squash is perfectly complemented by the warming turmeric, ginger, and garlic, creating a well-balanced and flavorful dish. The coconut milk adds a silky smoothness, and the optional pumpkin seeds give a crunchy contrast to the creamy texture, making each spoonful satisfying and nourishing.

Turmeric Chicken and Vegetable Soup

This turmeric chicken and vegetable soup is a nourishing, protein-packed dish that’s both flavorful and comforting. The tender chicken, combined with a variety of vegetables, offers a wholesome, balanced meal. The turmeric adds depth and warmth, while ginger and garlic infuse the soup with a bright, aromatic quality. This soup is ideal for a light yet satisfying dinner, perfect for boosting the immune system.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 2 boneless, skinless chicken breasts, diced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 cup green beans, chopped
• 4 cups chicken broth
• 1/2 cup spinach or kale
• Fresh parsley (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the chicken and cook for 5-7 minutes, until lightly browned on all sides.
4. Add the carrots, celery, green beans, and chicken broth. Season with salt and pepper.
5. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, until the vegetables are tender and the chicken is fully cooked.
6. Stir in the spinach or kale just before serving, allowing it to wilt.
7. Serve in bowls, garnished with fresh parsley and a wedge of lemon.

This turmeric chicken and vegetable soup is a delightful combination of lean protein, fiber-rich vegetables, and aromatic spices. The turmeric provides a golden hue and earthy depth, while the fresh lemon and parsley garnish offer a burst of freshness. The result is a well-rounded, flavorful soup that is both satisfying and healthful.

Turmeric and Coconut Milk Soup with Shrimp

A fragrant, silky soup that blends the tropical sweetness of coconut milk with the warmth of turmeric and the freshness of shrimp, this soup is a perfect light meal or appetizer. The flavors of garlic, ginger, and turmeric shine through, while the coconut milk adds creaminess, making it a rich yet refreshing dish.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 1 can (14 oz) coconut milk
• 3 cups seafood or vegetable broth
• 1 lb shrimp, peeled and deveined
• 1 cup sliced mushrooms
• 1 red bell pepper, sliced
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, and turmeric, cooking for 1-2 minutes until fragrant.
3. Pour in the coconut milk and seafood broth, and bring the soup to a simmer.
4. Add the shrimp, mushrooms, and red bell pepper. Season with salt and pepper.
5. Simmer the soup for 5-7 minutes until the shrimp is cooked through and the vegetables are tender.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This turmeric and coconut milk soup with shrimp is a flavorful, tropical-inspired dish. The combination of creamy coconut milk and aromatic turmeric creates a rich base, while the shrimp provides a satisfying texture and fresh, delicate flavor. The cilantro and lime finish brighten the soup, making each bite deliciously balanced and refreshing.

Turmeric Carrot and Ginger Soup

This turmeric carrot and ginger soup is a vibrant, sweet, and spicy dish that packs a punch of flavor. The carrots bring a natural sweetness, while the turmeric and ginger add warmth and complexity. The result is a simple yet flavorful soup that’s perfect for a light lunch or dinner, offering both nourishment and comfort in every spoonful.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground turmeric
• Salt and pepper to taste
• 4 cups vegetable broth
• 6 large carrots, peeled and chopped
• 1/2 tsp ground cumin
• Fresh cilantro (for garnish)
• Coconut yogurt (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, turmeric, and cumin, cooking for 1-2 minutes until fragrant.
3. Add the carrots and vegetable broth, and season with salt and pepper.
4. Bring the soup to a boil, then reduce heat and let it simmer for 25-30 minutes, until the carrots are tender.
5. Use an immersion blender to blend the soup until smooth.
6. Serve hot, garnished with fresh cilantro and a dollop of coconut yogurt, if desired.

This turmeric carrot and ginger soup is a warming, flavorful option with a perfect balance of sweetness from the carrots and spice from the turmeric and ginger. The creamy texture of the soup, especially when garnished with coconut yogurt, adds a luxurious feel to the dish. The fresh cilantro provides a burst of freshness, making each bowl a delightful, comforting treat.

Note: More recipes​ are coming soon!