Ginger-Turmeric Vegetable Soup

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A soothing, anti-inflammatory broth simmered with root vegetables and aromatic spices to ease headaches and support digestive health during Whole30. This Asian-inspired soup recipe (anti-inflammatory, gluten-free), ready in about 45 minutes, pairs carrots, celery, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 carrots
• 2 stalks celery
• 1/2 onion
• 2 cloves garlic
• 1 tbsp ginger
• 1 tsp turmeric
• 4 cups vegetable broth
• 2 cups spinach
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Dice the carrots, celery, and onion into 1/2-inch pieces. Mince the garlic and grate the ginger.
2. Step 2: Heat a large pot over medium heat, add 1 tbsp olive oil, and sauté the diced carrots, celery, and onion for 5 minutes until softened.
3. Step 3: Add the minced garlic, grated ginger, and turmeric, and cook for 1 minute until fragrant.
4. Step 4: Pour in the vegetable broth, bring to a gentle simmer, and cook for 15 minutes.
5. Step 5: Stir in the spinach and lemon juice, cook for 2 minutes until spinach wilts, then season with salt and black pepper.