turmeric vegetable soup
turmeric vegetable soup

Immunity-Boosting Turmeric Vegetable Soup

This satisfying soup is loaded with vegetables and immune-boosting spices like turmeric. Coconut milk gets stirred in for richness, making this soup both vegan, gluten free, and dairy free.

Prep Time: 20 minutes

Cook Time: 38 minutes
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Recipe Rundown

turmeric soup with yam, poblano, corn, coconut milk in bowl

This is a satisfying, warming soup that just begs to be enjoyed with a nice hunk of crusty bread.

It’s loaded with healthy vegetables and anti-inflammatory spices like turmeric. For a flavorful boost, this recipe calls for roasting the vegetables first and de-glazing with white wine. Coconut milk adds richness, while keeping the soup dairy free and vegan.

When I eat this soup, I feel light and warm from all the spices. Yet, I would not describe the flavor as very loud.

Prepping the Vegetables

While this is a very easy recipe, the most labor intensive part is chopping the vegetables. The goal being, to get each vegetable into roughly the same size.

I recommend a medium dice for all the vegetables so that everything roasts evenly. I also recommend peeling the carrot and yam because the peel can impart bitterness, but you can leave the peel on if you want.

How to Make Turmeric Vegetable Soup

To get started, you need a large baking dish or tray to collect the chopped vegetables. Toss the vegetables with some olive oil and sprinkle with salt. Roast and toss, then roast some more. Add the vegetables to a large stock pot with the spices. Add the white wine and water. Simmer to develop the flavors and then stir in coconut milk.

Top with a simple garnish of torn cilantro and chives (scallions work too).

process shots: chopped vegetables, vegetables on a roasting tray, roasted vegetables, soup in a pot, coconut milk added to soup, vegetable soup in bowl

Storing Leftover Vegetable Soup

You can store this soup covered in the refrigerator for up to 3 days and simply reheat on the stove-top or microwave.

How do I add more flavor to vegetable soup?

When making vegetable soup, there are many ways to impart more flavor: roasting, de-glazing with white wine, spices, aromatics, and coconut milk. If you find the flavor is lacking in one dimension, you can always try adding chicken stock instead of water or a splash of lemon juice.

What does turmeric taste like in soup?

Turmeric could be described as earthy, gingery, or slightly bitter. Think curry powder.

What makes this soup good for boosting immunity?

Vegetables are nutrient-dense foods that decrease inflammation. Spices like cumin, chile powder, and turmeric are often used in Ayurveda or in the anti-inflammatory diet to increase immune functioning.

Immunity-Boosting Turmeric Vegetable Soup

This satisfying soup is loaded with vegetables and immune-boosting spices like turmeric. Coconut milk gets stirred in for richness, making this soup both vegan, gluten free, and dairy free.
4.80 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: gluten free, healthy, soup, turmeric, vegan, vegetable
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 6 servings
Calories: 183kcal
Author: Chef Sara Furcini


  • 1 large yam approximately 3 cups
  • 1 small carrot
  • 1 small bulb fennel approximately 1 cup
  • 4 cloves garlic smashed
  • 1 ear corn
  • 1 poblano chile
  • 1 tbsp kosher salt
  • 2 tbsp olive oil extra virgin
  • 1 tbsp chile powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground turmeric
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup white wine
  • 1 14-oz can coconut milk
  • torn cilantro for garnish
  • chives sliced thinly, for garnish


Prepare the Veggies

  • Peel the yam and carrot and chop into medium size pieces. Remove the stalks from the fennel bulb and cut in half. Use the point edge of your knife to remove the core. Chop the fennel into medium size pieces. Hold the corn straight up and down on your cutting board and shave the kernals off the cob with a sharp knife. Remove the stem of the poblano and shake out the seeds. Cut into medium size dice.
  • Place cut vegetables in a large baking tray and toss with salt and olive oil. Roast under the broiler for approximately 9 minutes. Toss and roast for another 9 minutes. Watch the vegetables carefully so as not to burn.
  • Transfer to a large stock pot and warm over medium heat with the spices for 1 minute. Deglaze with white wine. Add 2 quarts filtered water and simmer over medium-high heat for 20 minutes.
  • Stir in an entire can of coconut milk. Taste and adjust seasoning as needed (you can add more water at this point if you want to). Ladle into bowls and garnish with torn cilantro and sliced chives. Serve with a nice piece of crusty bread.


The beauty of this vegetable soup is the variety of fresh vegetables roasted then simmered in a spice infused broth. Feel free to substitute any fresh, seasonal vegetable.
Recipe adapted from the Sweet-Potato Poblano Soup from the True Food cookbook.


Serving: 1bowl | Calories: 183kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 1220mg | Potassium: 881mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2080IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 1mg

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4 years ago

Made this when I was sick, threw in some rotisserie chicken from the store – was awesome.

3 months ago

This is the best soup I’ve ever made, and I would even say it’s possibly the best soup I’ve ever had.

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