Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and fragrant.
- Add garlic, ginger, and turmeric. Stir and cook for about 1 minute to release their aroma.
- Stir in chopped carrots and diced potatoes. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until veggies are tender.
- Blend about half the soup using an immersion blender for a creamy-chunky texture.
- Stir in lemon juice and optional coconut milk. Adjust salt and pepper to taste.
- Garnish with chopped parsley before serving. Enjoy warm.
Nutrition
Notes
Use fresh turmeric and ginger for the strongest anti-inflammatory benefits. Sweet potatoes or Yukon Golds work best for creaminess. Add lentils or chickpeas for extra protein. A pinch of cayenne adds a metabolism boost. Don't skip the lemon — it's key to the detox effect.