Slow Cooker Ginger Turmeric Root Vegetable Soup Recipe Card

Sarah

This healing slow cooker ginger turmeric root vegetable soup combines immune-boosting ginger and turmeric with tender root vegetables in a creamy coconut broth. Naturally vegan, gluten-free, and perfect for meal prep!

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Prep Time 20

Total Time 6 20

Servings: 8 servings

Course: Soup

Cuisine: American

Calories: 245

Ingredients Method Notes

Ingredients

For the Soup Base:
1440 ml 6 cups vegetable broth (low-sodium)
60 g 3-inch piece fresh ginger, peeled and grated
30 g 2-inch piece fresh turmeric root, peeled and grated
4 cloves garlic minced
15 ml 1 tablespoon olive oil or coconut oil (optional)
For the Root Vegetables:
3 large carrots about 340g, peeled and cut into 1-inch chunks
2 medium sweet potatoes about 450g, peeled and cubed
2 parsnips about 225g, peeled and cut into chunks
1 medium onion diced
2 celery stalks chopped
For Finishing and Seasoning:
400 ml 1 can, 14 oz full-fat coconut milk
5 ml 1 teaspoon salt (adjust to taste)
2.5 ml ½ teaspoon black pepper
2.5 ml ½ teaspoon ground cumin
15 ml 1 tablespoon fresh lemon juice
Fresh cilantro or parsley for garnish

Method

PREPARE: Peel and chop carrots, sweet potatoes, and parsnips into uniform 1-inch pieces. Dice the onion and chop the celery. Peel and finely grate the fresh ginger and turmeric. Mince the garlic.
COMBINE: Place all prepared vegetables, ginger, turmeric, and garlic into a 6-quart slow cooker. Pour in the vegetable broth and add the cumin, salt, and black pepper. Stir to combine. (For deeper flavor, you can optionally sauté the onion, garlic, ginger, and turmeric in a skillet for 5 minutes before adding to the slow cooker).
COOK: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the root vegetables are completely tender. Avoid lifting the lid during cooking.
BLEND (OPTIONAL): For a creamier soup, use an immersion blender to blend the soup to your desired consistency. You can blend it completely smooth or just partially for a creamy-chunky texture.
FINISH: Stir in the full-fat coconut milk and the fresh lemon juice. Taste the soup and adjust seasonings if necessary, adding more salt or pepper as needed.
SERVE: Ladle the hot soup into bowls and garnish with fresh cilantro or parsley. Serve immediately.

Notes

Black Pepper is Key: Don't skip the black pepper! It contains piperine, which is scientifically proven to dramatically increase your body's ability to absorb the anti-inflammatory compound curcumin from the turmeric.

Use Fresh: For the most vibrant flavor and health benefits, use fresh ginger and turmeric root. If you can't find fresh, use 1 tablespoon of ground turmeric.

Coconut Milk: Add the coconut milk at the very end of cooking to ensure it stays creamy and doesn't curdle or separate.

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. The flavors will deepen and taste even better the next day.