Anti Inflammatory Turmeric Ginger Healing Soup

Total time50 min

Prep time15 min

Cook time35 min

Anti Inflammatory Turmeric Ginger Healing Soup

This golden, fragrant soup is the kind of bowl that genuinely makes you feel better from the inside out. Fresh turmeric and ginger are the stars here — both grated right before cooking so their flavor is bright and potent — and the black pepper added alongside them is a smart move, since it's well known to enhance turmeric's beneficial compounds. Sweet potato adds a natural creaminess and subtle sweetness that balances the warm spices beautifully, while baby spinach stirred in at the end keeps a pop of color and nutrients intact. Tender chunks of chicken make it hearty enough for a full meal, and the squeeze of fresh lemon juice at the finish lifts everything with a little brightness. The whole pot comes together in under an hour with straightforward pantry staples and no complicated techniques — just one Dutch oven and a good stir. It serves four, making it a practical weeknight dinner or a batch you can portion out for lunches when you want something genuinely nourishing on hand.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 tbsp fresh turmeric, peeled and finely grated (or 1 ½ tsp ground turmeric)
½ tsp ground black pepper
½ tsp ground cumin
¼ tsp ground cinnamon
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
1 can (14 oz) diced tomatoes, with juices
4 cups low-sodium chicken broth
2 cups baby spinach, loosely packed
2 tbsp fresh lemon juice
salt, to taste

For serving

2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive 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, black pepper, cumin, and cinnamon. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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