Anti-inflammatory Creamy Golden Soup Recipe

Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 2 tbsp olive oil or coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 2 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp ground cinnamon
• 4 medium carrots, peeled and sliced (~3 cups)
• ½ cup uncooked quinoa, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp lemon juice
• Salt and black pepper, to taste

Optional Garnishes:

• Fresh parsley or cilantro, chopped
• A sprinkle of red chili flakes
• A drizzle of coconut milk
• Toasted sesame seeds

Instructions:

1. Sauté Aromatics:
   • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, until soft.
   • Add the garlic, ginger, turmeric, cumin, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.
2. Cook Carrots and Quinoa:
   • Stir in the sliced carrots and quinoa, coating them in the spices.
   • Pour in the vegetable broth and bring the mixture to a boil.
   • Reduce the heat to low, cover, and simmer for 15–20 minutes, until the carrots are tender and the quinoa is cooked.
3. Blend the Soup:
   • Use an immersion blender to puree the soup until creamy, leaving some texture if desired. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
4. Add Coconut Milk and Season:
   • Stir in the coconut milk and lemon juice. Heat through gently but do not boil.
   • Season with salt and black pepper to taste.
5. Serve:
   • Ladle the soup into bowls and garnish with your choice of parsley, chili flakes, sesame seeds, or a drizzle of coconut milk.

This vibrant and creamy soup is packed with anti-inflammatory ingredients like turmeric, ginger, and quinoa, making it both nourishing and delicious. It’s perfect for cozy nights or as a meal prep option for the week!