Cleansing Turmeric & Ginger Soup
A light, spiced vegetable soup of carrots and cauliflower simmered with fresh turmeric and ginger for a gentle, cleanse-friendly lunch.
Everything simmers together in one pot, and you can choose to blend it smooth or leave it chunky depending on the mood you're after.
Turmeric and ginger are the backbone of this soup, both commonly used in recipes built around detox and cleanse routines for their warming, aromatic qualities. Carrots and cauliflower keep the soup light without skimping on volume, and a splash of lemon juice at the end brightens the whole pot.
Garnish with fresh parsley and serve warm as a light lunch or a starter.
Fresh turmeric can stain cutting boards and hands, so it's worth wearing gloves or working quickly if you're using the root instead of the powder. Leftovers keep well in the fridge for up to four days.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion — chopped
- 3 cloves garlic — minced
- 1 tablespoon fresh ginger — grated
- 1 tablespoon fresh turmeric root — grated (or 1 tsp ground turmeric)
- 3 medium carrots — sliced
- 4 cups vegetable broth — low-sodium
- 1 cup cauliflower florets
- 1/2 teaspoon black pepper — freshly ground
- 1/2 teaspoon sea salt — or to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley — chopped, for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat. Add onion, garlic, ginger, and turmeric. Sauté for 3–4 minutes until fragrant.
- 2Add carrots, cauliflower, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
- 3Season with salt and black pepper. For a creamy soup, blend until smooth; for a chunky version, leave as is.
- 4Stir in fresh lemon juice before serving.
- 5Garnish with parsley and serve warm.