Anti-Inflammatory Veggie Soup with Turmeric
A vibrant, soul-warming plant-based soup that serves as the perfect nutritional reset. Packed with earthy turmeric, fresh ginger, hearty root vegetables, and protein-rich red lentils, this one-pot wonder is designed to fight inflammation while keeping you satisfied. It is a budget-friendly, effortless meal perfect for busy weeknights when you need something wholesome, nourishing, and remarkably comforting without the fuss.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Global-inspired
- Diet: Vegan
Ingredients
1 onion, finely diced
3 garlic cloves, minced
2 medium carrots, sliced
3 celery stalks, sliced
1 tbsp olive oil
1 tbsp freshly grated turmeric (or 1 tsp ground)
1 tbsp fresh ginger, grated
1 cup red lentils, rinsed
1 large potato, cubed
6 cups vegetable broth
1 tsp cumin
Salt and black pepper to taste
Fresh cilantro or lemon wedges for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery; sauté until softened, about 5 minutes.
Stir in the garlic, turmeric, and ginger, cooking for 1 minute until fragrant.
Add the potatoes, red lentils, and vegetable broth to the pot.
Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until lentils and potatoes are soft.
Season with cumin, salt, and pepper to taste.
Serve warm, optionally garnished with fresh cilantro or a squeeze of lemon juice.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If the soup thickens too much upon cooling, add a splash of water or broth when reheating.