Turmeric Root Soup
A soothing soup with fresh turmeric root and antioxidant-rich vegetables. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 38 minutes, pairs carrots, turmeric root, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 medium carrots
- 1 inch turmeric root
- 1.5 cups kale
- 1 tbsp coconut oil
- 4 cups chicken stock
- 1 tbsp lime juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Peel and finely grate 1 inch of turmeric root, then grate 2 medium carrots using a box grater; set aside.
- Step 2: Heat 1 tbsp coconut oil in a medium pot over medium heat until shimmering, then add the grated turmeric and carrots, sautéing for 5 minutes until fragrant and slightly softened.
- Step 3: Pour in 4 cups chicken stock, bring to a gentle simmer, and cook for 15 minutes until carrots are tender.
- Step 4: Stir in 1.5 cups chopped kale, 1 tbsp lime juice, 1/2 tsp sea salt, and 1/4 tsp black pepper; cook for 3 more minutes until kale is wilted and bright green.
