When the weather turns chilly, there’s nothing more comforting than a bowl of this Immune-Boosting Winter Vegetable Soup with Coconut and Turmeric. It’s creamy, nourishing, and naturally vibrant with a blend of carrots, parsnip, and butternut squash simmered in coconut milk, infused with fresh ginger, garlic, and a hint of honey. Packed with anti-inflammatory turmeric and wholesome root veggies, this golden soup is as healing as it is delicious. A cozy hug in a bowl that supports your immune system all winter long.
Immune-Boosting Winter Vegetable Soup with Coconut and Turmeric
This Immune-Boosting Winter Vegetable Soup with Coconut and Turmeric is a cozy, nourishing bowl of goodness made with sautéed onions, garlic, ginger, and hearty winter veggies like carrots, parsnip, and butternut squash. Simmered in creamy coconut milk and brightened with turmeric and a hint of honey, it’s naturally sweet, warming, and perfect for cold days.
Ingredients
- 3 tbsp olive oil
- 2 onions finely chopped
- 6 garlic cloves cut in half
- 2 in knob of ginger peeled and cut into slices
- 4 large carrots peeled and chopped
- 1-2 parsnips peeled and chopped
- 4 cups butternut squash peeled and cubed
- 2 tbsp honey
- 2 tsp ground turmeric
- kosher salt
- 1 can 13.5 oz coconut milk
- 2 cups water
To serve
- harissa, chili oil, zhug or finishing salt
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic for 5-7 minutes until soft and translucent. Add ginger and cool 1-2 more minutes until fragrant.
- Add in carrots, parsnip, butternut squash, honey, turmeric and 2 tsp of kosher salt. Stir and coat veggies in flavor.
- Pour in coconut milk and water and bring to a boil. Stir, cover and simmer for 30-35 minutes.
- Uncover and let soup cool slightly, then blend with an immersion blender. Taste for seasoning and add more salt or water if desired. Serve hot with harissa, chili oil, zhug or finishing salt