Vegan Turmeric Soup

Ingredients

  • Butternut squash 4 cups. It is a vegetable with a pale yellow and orange color also known as Calabaza.
  • Vegan oil 2tbsps
  • Red onion 1/2
  • Carrots 3, cut into diced shape
  • Garlic cloves 6, minced
  • Ginger 2, grated
  • Ground turmeric 1tbsp
  • Freshly chopped coriander 1tbsp
  • Cayenne pepper 1/2tsp. It adds spiciness. You can skip it
  • Salt3/4tsp
  • Black pepper 1tsp, or add according to taste
  • Vegetable broth 4cup
  • Spinach 2 cup

Serving Options

  • Fresh chopped cilantro, and parsley
  • Unsweetened non-dairy coconut milk

Instructions

Prepare vegan turmeric soup in 3 methods

Stovetop

  1. Add olive or vegan oil to a nonstick pan. Heat this oil at a medium flame.
  2. Next, add squash, carrots, and onion. Sautee it for 5- 1o minutes.
  3. Now, add ginger, garlic, and spices. Mix it well.
  4. Add vegetable broth with these spices. Cook it for an extra 10- 15 minutes until the broth boils.
  5. Once the broth boils, reduce the flame from medium to low flame.
  6. Simmer it again over slow heat for 15-20 minutes or until all the vegetables are tender.
  7. Now, remove 1 cup of soup from this mixture. Blend it with an immersion blender.
  8. Add this blended soup to the remaining broth. Mix it well.
  9. Now, add coconut milk, salt and black pepper.
  10. Adjust the flavors according to taste.
  11. The soup is ready to serve.
  12. Garnish it with fresh chopped parsley, and red chili pepper flakes.

Slow Cooker

  1. Add all ingredients like carrots, onion, ginger, garlic, squash, salt, turmeric, cayenne, vegetable broth, and black pepper to the slow cooker.
  2. Mix all ingredients.
  3. Simmer it on a high flame for 3-4 hours or cook it over a slow flame for 5-6 hours.
  4. When the soup boils, remove 1 cup of soup.
  5. Blend this soup with the immersion blender to make the soup’s consistency thick.
  6. Add this puree to the slow cooker, and cook it extra for 3-4 minutes.
  7. Next, add coconut milk, black pepper, and salt. Mix it well.
  8. Add the quantity of salt and black pepper according to the choice.
  9. The hot and spicy soup is ready.

Instant pot

  1. Mix all ingredients like carrots, onion, ginger, garlic, squash, salt, turmeric, cayenne, vegetable broth, and black pepper in the instant pot.
  2. Cover the pot with the lid and Cook it for 20 minutes.
  3. When all ingredients are cooked well. We will remove one cup of soup from this broth.
  4. Blend this soup with an immersion blender to make a thick puree.
  5. Add this puree with coconut milk, black pepper, and salt to a slow cooker.
  6. Stir all the ingredients.
  7. You can vary the salt and black pepper quantity according to your choice.
  8. Serve this delicious soup with vegan garlic bread, and crackers.

Alternatives of this dish

  • Add chickpeas, beans, tofu, tempeh, or vegan meatballs.
  • For the starch, you can add noodles, rice, quinoa, or potatoes
  • You can add herbs or green leaves.

Variations

Golden milk turmeric soup: To a creamy and sweet taste, add maple sugar with fat-free coconut milk.
Spicy Turmeric Soup: Add chili pepper flakes or sliced jalapenos. It will add spiciness to the soup.
Lentil Turmeric Soup: For this, we use brown, or red lentil.
Noodles: You can pair this soup with noodles.

Positive Affect on the Human Body

This soup is also known as healing soup. It gives many health benefits to humans which are mentioned below.
Digestion: This soup helps to improve digestion.
Immune Booster: It strengthens the immune system and helps to defend against diseases.
Heal up the wound: It heals up the internal wounds.
Maintain body: It helps to maintain our body.

Tips

  • Use fresh turmeric rather than dried turmeric. Fresh turmeric gives a fresh aroma to the soup.
  • To give a natural ginger flavor, you can roast the ginger.
  • You can add varieties of vegetables like potatoes, spinach, and carrots. It will make the soup more healthy and tasty.
  • You can add spices according to your flavor.
  • For a citric flavor, you can squeeze fresh lemon juice.

Notes

To make smooth soup puree, use an immersion blender.
For creaminess, add plant-based milk, and dairy-free coconut cream.

Storage Information

Refrigerate For 4-5 days, you can refrigerate the soup. Store this soup in an airtight container.
Freezer You may also freeze it in the freezer for up to two to three months.
Reheat Defrost this soup in a microwave oven or stovetop using a nonstick pan.

FAQs

How do we top this soup?
You may top it with fresh chopped parsley, cilantro, beans, onions, Thai basil, sprouts, or red pepper flakes.

Can we prepare this vegan soup in advance?
Yes, you make it ahead of time and keep it in the refrigerator. It will taste better even one day.

Is it ok to use powdered turmeric instead of fresh ones?
You may add store-bought turmeric instead of fresh. Its taste and flavor will be slightly different from this.

Nutritional Facts

Serving Size 2-3 person
Calories 159kcal
Carbohydrates 15g
Protein 3g
Fat 10g
Fiber 2g
Sugar 3g
Iron 2.3mg