Creamy Turmeric Red Lentil Soup

Health Benefits First:

• Naturally anti-inflammatory and immune-boosting with turmeric and ginger

• High in fibre and plant-based protein from red lentils

• Supports gut health and hormone balance with warming spices and healthy fats

• Comforting, creamy, and satisfying — without the dairy

• Perfect for winter wellness, bloat relief, or a gentle reset meal

Ingredients (Serves 4)

• 1 tbsp olive oil or coconut oil

• 1 brown onion, diced

• 2 garlic cloves, minced

• 1 tsp fresh grated ginger

• 1 tsp Turmeric Australia Turmeric Powder

• 1 tsp ground cumin

• ½ tsp sweet paprika (optional)

• 1 cup red lentils, rinsed

• 2 carrots, chopped

• 1 x 400ml can coconut milk (reserve 2 tbsp for garnish)

• 3 cups vegetable broth

• Salt and pepper, to taste

• Juice of ½ lemon

• Fresh coriander or parsley, to garnish

• Serve with naan, flatbread, or crusty sourdough

Instructions:

1. Heat oil in a large pot. Add onion and cook until soft.

2. Stir in garlic, ginger, turmeric, cumin, and paprika. Cook for 1–2 mins until fragrant.

3. Add carrots, lentils, broth, and ¾ of the coconut milk. Bring to a boil, then simmer for 20–25 mins until lentils and carrots are soft.

4. Use a stick blender to partially blend the soup, leaving some texture.

5. Stir in lemon juice, salt and pepper to taste.

6. Serve hot with a swirl of reserved coconut milk and a sprinkle of herbs. Add naan or flatbread on the side.

 Nutritional Facts (Per Serve – Approximate):

• Calories: ~320

• Protein: 14g

• Fat: 14g

• Carbohydrates: 32g

• Fibre: 9g

• Curcumin Content: ~200mg

• Vegan, gluten-free, anti-inflammatory, hormone-supportive

Product to Feature:

Turmeric Australia – Organic Turmeric Powder
👉 Add depth, flavour, and anti-inflammatory power to your meals with our pure organic turmeric — trusted by over 200,000 Australians.