Vegan Turmeric Soup
Ingredients
The soup
-
2
tablespoons
grapeseed oil
-
1
cup
diced red onion
-
3
pieces
carrots, diced
-
6
cloves
garlic, sliced
-
2
inches
ginger, grated
-
1
tablespoon
ground turmeric
-
1
tablespoon
ground coriander
-
½
teaspoon
cayenne pepper (optional)
-
to taste
salt and pepper
-
1
cup
dry lentils
-
4
cups
vegetable broth
-
1
can (13.5-ounce)
coconut milk
-
2
cups
spinach or kale
For serving (optional)
-
to taste
fresh cilantro
-
to taste
unsweetened plain coconut milk yogurt alternative or dairy-free yogurt
Instructions
- Heat grapeseed oil in a large stockpot over medium heat.
- Stir in onion and cook until translucent.
- Add carrots, garlic, and ginger, and cook until aromatic.
- Stir in turmeric, coriander, cayenne pepper (if using), salt, and pepper.
- Add lentils, vegetable broth, and coconut milk, then cover and bring to a boil.
- Once boiling, reduce heat to low-medium and cook until lentils are tender.
- Stir in spinach or kale and turn off the heat.
- Serve in bowls topped with fresh cilantro and yogurt alternative if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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