Veggie Turmeric Ginger Soup

When the body needs some support, I make a double batch of this lovely soup. The ginger and turmeric feel like the ultimate healer and the flavors soothe the belly. I love the coconut milk in this recipe that takes this already amazing veggie soup and makes it even more dreamy.

PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
SERVINGS: 8

INGREDIENTS

  • 3 tablespoons ghee
  • 1 sweet onion, chopped
  • 4 leeks, white parts chopped
  • 3 medium carrots, chopped
  • 6 baby potatoes, chopped
  • 4 medium tomatoes, chopped + juice
  • 2 cups frozen mushrooms
  • 1 tablespoon cumin seeds
  • 4 cinnamon sticks
  • 1 cup raw cashews
  • 1 tbsp coriander seeds
  • 1 tsp ground turmeric
  • 1 slice of ginger
  • 3 dried bay leaf
  • 6 cups bone broth
  • 1 can of coconut milk
  • 1 cup of frozen green beans

DIRECTIONS

In a large pot over high heat, warm up the ghee and add in onions and leeks. Stir with a pinch of salt until golden. Then add in all veggies and spices along with broth. On medium heat cook for 15 minutes uncovered. Reduce to simmer and then add in coconut milk for 30 minutes. Enjoy!

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