Description
A cozy and comforting soup with warm ginger and turmeric, enriched with creamy coconut milk, perfect for family meals.
Ingredients
Scale
- 1 tablespoon coconut oil (or neutral oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fresh turmeric, grated or 1/2 teaspoon ground turmeric
- 2 medium carrots, sliced
- 1 medium sweet potato, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 (14 oz) can full-fat coconut milk
- 1 cup cooked shredded chicken or firm tofu cubes (optional)
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
- Red pepper flakes or thin sliced chili (optional for heat)
Instructions
- Prep first: peel and grate the ginger and turmeric, dice the onion, and chop the carrots and sweet potato.
- Heat oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until soft.
- Add garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
- Add carrots and sweet potato. Stir to coat with spices for 1-2 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer for 12-15 minutes until vegetables are tender.
- Stir in coconut milk and shredded chicken or tofu (if using). Heat through for 3-4 minutes.
- Remove from heat, add lime juice, and season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and red pepper flakes if desired.
Notes
Use unsweetened canned coconut milk for savory flavor. To store, cool and refrigerate for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg