Turmeric Ginger Soup
This vegan and gluten-free soup is a comforting and delightful blend of turmeric, ginger, and coconut milk. It is loaded with vitamin A, carotenoids, and antioxidants from the butternut squash and carrots. The fresh garlic can help to boost your immune system, while the turmeric and ginger will combat inflammation and muscle soreness. Topped with fresh basil and a sprinkle of pomegranate seeds, this colorful soup could be the centerpiece of a holiday dinner party or a casual weeknight family dinner.
Prep Time: 45 minutes
Simmer Time: 1 hour
Ingredients
1 tbs avocado oil (or your favorite cooking oil)
1 large onion, diced
1 large butternut squash, peeled and diced
3 small potatoes, peeled and diced
2 medium carrots, peeled and diced
1 yellow bell pepper, diced
1 jalapeño pepper, seeded and minced
4 cloves garlic, minced or pressed
2 inch piece fresh ginger root, peeled and minced or pressed
1 tbs ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and fresh ground pepper, to taste
1 carton (32 oz) low sodium vegetable broth
1 can (14.5 oz) lite coconut milk
1 container (14 oz) extra firm tofu, chopped in small cubes
Fresh basil, chopped
Optional pomegranate seeds, for garnish
Directions
In a large pot, heat oil over medium heat. Add diced onions and sauté until slightly translucent.
Add remaining vegetables and cook for about 10 minutes, until beginning to soften.
Add garlic, ginger, turmeric, cinnamon, nutmeg, salt, and pepper and cook for a few more minutes.
Add broth and coconut milk. Cover and increase heat to medium-high until soup begins to boil.
Reduce heat to low and simmer, covered, for half an hour, stirring occasionally.
Optional: use an immersion blender to partially (or fully) blend the soup.
Add diced tofu and let simmer for another 20 minutes.
When ready to serve, top with chopped basil and pomegranate seeds (if desired).
Optional: serve with a side of freshly baked corn bread.