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  • Jess Arnaudin

Coconut Turmeric Golden Milk Veggie Soup

Let's talk turmeric. No doubt you've heard of this beauty boosting ingredient used in Ayurvedic medicine for thousands of years. It's packed with a bioactive compound called curcumin which is said to reduce inflammation, brighten skin tone, speed wound healing and soothe PMS. In my book, Plant-Based Beauty turmeric is at the top of my list of beautyfood boosters, right next to a scrumptious recipe for my favorite Golden Turmeric Latte.

If you're craving something a little more savory, though, one of the best ways to get more turmeric is in the form of a warm bowl of soup. This recipe (brimming with vitamins, minerals, and antioxidants) is my go-to during the winter months. I make a big batch and eat on it all week long. It's even better reheated the next day!

If you'd like to get more of this anti-inflammatory powerhouse in your bowl and on your skin, I recommend skipping DIY turmeric mask recipes. That vibrant yellow hue is tough to rinse off of skin and can easily stain linens. Instead, try some of these clean beauty products that each contain turmeric.

Coconut Turmeric Golden Milk Veggie Soup


1 teaspoon coconut oil

3 cloves garlic, finely chopped

1/2 white onion, finely chopped

3 scallions, finely sliced

3 large carrots, finely sliced

1 large sweet potato, peeled and cubed

4 cups veggie broth

1/2 cup canned organic coconut milk

1 1/2 teaspoon ground turmeric

1 teaspoon curry powder

1/2 teaspoon salt

handful of raw kale, stems removed, finely chopped

freshly ground black pepper to garnish


Step 1:

Heat coconut oil in a large pot or deep sided skillet over medium-high heat. When oil is hot add garlic, onion, and scallions. Sautee for 3-4 minutes until onions soften a bit.

Step 2:

Add in sliced carrots and sweet potatoes and kale. Keep the mixture moving over heat with a large wooden spoon. Add in turmeric, curry and salt. Continue to sautee for 7-8 minutes until veggies seem tender, but not all the way cooked through.

Step 3:

Add in 2 cups veggie broth to soak the veggies. Allow this to simmer covered until just boiling. Then add the remaining two cups veggie broth. Cover and allow to simmer on low heat for 25 minutes.

Step 4:

Add the remaining coconut cream from canned coconut milk. Cover and allow to simmer for 5 minutes. Potatoes should be completely soft and cooked through.

Step 5:

Garnish with black pepper, serve and enjoy!

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