Coconut Ginger Turmeric Soup

I’m taking my grated turmeric and ginger obsession a savory direction and making a soup. This is not your traditional veggie soup for cold and flu season—but, it is super nourishing and crazy delicious, so go make it!

Stir in coconut milk and serve with a squeeze of lime, avocado, cilantro and a sweet slice of watermelon radish to take this to the next level. To make this heartier, pour over the top of shredded chicken.

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YOU WILL NEED

• 2 tablespoons avocado oil or coconut oil

• 2” piece fresh ginger, peeled

• 2” piece fresh turmeric, peeled or 1 1/2 tablespoons turmeric powder 

• 4 cloves garlic, peeled

• 1 large shallot, finely chopped

• 7 celery stalks, thinly sliced

• 5 large carrots, thinly sliced into rounds

• 1 1/2 teaspoons fine sea salt

• 1/2 teaspoon ground black pepper

• 1 pound gold potatoes, roughly chopped

• 3 cups vegetable broth or chicken bone broth

• 3 cups water

• 1 1/2 cups unsweetened coconut milk

• Watermelon Radish, thinly sliced, for serving

• Lime, thinly sliced, for serving

• Avocado, sliced, for serving

• Fresh cilantro, for serving

• Shredded chicken, for serving, optional

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TO MAKE

In a large pot set over medium heat, add the avocado oil. Using a fine microplane or cheese grater, grate in the ginger, turmeric and garlic. Stir in the shallots and let cook until fragrant.

Stir in the carrots and celery. Cook until softened. Stir in the potatoes. Pour in the broth and water and bring to a boil. Let simmer until the potatoes are fork-tender. Turn the heat to low and stir in the coconut milk.

Serve with a slice of watermelon radish, lime, avocado and cilantro. Enjoy!

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