This velvety soup leans on golden turmeric, fresh ginger, and Ceylon cinnamon for warmth, plus a good glug of coconut oil to soften the onion and garlic into a fragrant base. Diced Granny Smith apple and pumpkin purée simmer down with bone broth until completely tender, then get blended smooth for that classic silky texture. A finishing swirl of full-fat coconut milk and a touch of apple cider vinegar bring brightness and richness without weighing things down. Thinly sliced sage gets stirred right into the pot and again as a garnish, giving every spoonful an earthy, herbal lift. It's an easy one-pot soup that comes together with mostly simple pantry spices known for their soothing qualities, making it a genuinely solid choice for an anti-inflammatory kitchen. Serve it hot with an extra drizzle of coconut milk and a few fresh sage leaves on top for a bowl that feels as nourishing as it tastes.
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Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, diced apple, sliced sage, grated ginger, turmeric, and Ceylon cinnamon. Cook, stirring frequently, until the garlic is fragrant and the apple begins to soften, about 2–3 minutes. Watch the garlic closely so it does not brown.
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