It’s flu season. Take note of this Healing Turmeric, Ginger, Coconut Soup recipe!
My husband came down with a brutal cold the other day, so I whipped up a big batch of this soup from Amber Rose’s The Wholefood Pantry. Not only is it seriously easy, as in, it takes about ten minutes to make, but it is delicious and makes for an incredible anti-inflammatory dish.
The changing of the seasons always gets me. Even though this year was a bit more delayed than usual, it finally feels like fall (or maybe even winter?) is here. With that comes my favorite season – soup season! But really, the temperature waves bring colds and flu season with them, and soups are the perfect cure for those ailments.
This soup has a great flavor, and you could easily add some chicken, tofu, or shrimp to it to make it a bit heartier!
Turmeric, Ginger, Coconut Soup
Yield 8-10 servings
- 1 can full fat coconut milk
- 1 quart low sodium chicken or vegetable broth
- A large knob of fresh ginger, peeled and sliced into thin slices (use as much or as little as you want, depending on your preference)
- 1/2 teaspoon turmeric powder
- juice from 1 lemon
- 1/4 teaspoon red pepper flakes
- 2 teaspoons extra virgin coconut oil
- salt and pepper, to taste
- Add all of the ingredients except the coconut oil to a medium pot over medium-high heat.
- Bring the pot to a simmer for 5-10 minutes.
- Remove from heat and stir in the coconut oil.
Recipe from The Wholefood Pantry. by Amber Rose
Courses Lunch or Dinner