Hearty Turmeric Vegetable Stew

A satisfying soup for a cozy night on the couch.

NutritionPer Serving

  • Calories 876 Kcal
  • Salt reduction 11%
  • To prep

    30 min
  • Level

  • Servings



  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 3 tablespoons chopped fresh ginger
  • 1 garlic clove
  • 1 teaspoon ground turmeric
  • 4 cups water
  • 6 tablespoons Yondu
  • 1 (14-oz) can light coconut milk
  • 4 cups diced potatoes, yams and carrots
  • 1 (15-oz) can cooked chickpeas, drained and rinsed
  • 4 cups chopped kale


    1. In large pot over medium heat, heat oil until shimmering. Add onion, ginger, garlic and turmeric. Cook and stir until onion is translucent, about 5 minutes.
    2. Add water, Yondu and coconut milk; bring to a boil. Remove mixture to blender or food processor, whirl until smooth. Return to pot.
    2. Add potatoes, yams, carrots and chickpeas. Bring to a boil; reduce to simmer. Cook under fork tender, about 20 minutes.
    3. Before serving, stir in kale. Serve with lime wedge, if desired.

    Other vegetables to consider: celery root, turnips, rutabaga