Turmeric-Spiced Veggie Soup

This simple yet flavorful soup is a great way to warm up on a cold day. The combination of turmeric, cumin, and black pepper gives it a warm and slightly spicy flavor, while the almond milk adds a touch of creaminess. The soup is also packed with vegetables, making it a healthy and satisfying meal.

Turmeric is a spice that has been used in Ayurvedic medicine for centuries. It is believed to have anti-inflammatory and antioxidant properties. Cumin is another spice that has been used in traditional medicine for centuries. It is believed to aid in digestion and help reduce gas. Black pepper is a spice that is often used to enhance the flavor of other spices. It is also believed to have some health benefits, such as reducing inflammation and improving circulation. Almond milk is a plant-based milk that is made from almonds. It is a good source of calcium, vitamin D, and protein. This soup is a great way to combine the health benefits of these spices and almond milk into one delicious and nutritious meal.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 cup unsweetened almond milk

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
3. Stir in the turmeric, cumin, and black pepper.
4. Add the almond milk and bring to a simmer.
5. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
6. Serve warm.

Why It Works

• The combination of turmeric, cumin, and black pepper gives the soup a warm and slightly spicy flavor.
• The almond milk adds a touch of creaminess to the soup.
• The soup is packed with vegetables, making it a healthy and satisfying meal.