Eggless Ginger Turmeric Healing Soup

Total time55 min

Prep time15 min

Cook time40 min

4.5

(18)

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Ingredients

4 servings

1 tbsp coconut oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
¼ tsp ground ceylon cinnamon
1 ½ lb boneless, skinless chicken thighs
1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
6 cups bone broth (homemade or aip-compliant brand)
2 medium carrots, peeled and sliced into ¼-inch rounds
3 cups baby spinach or chopped kale, loosely packed
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 tbsp fresh lemon juice (optional)

Instructions

1
Heat 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 minutes.
2
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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