Welcome to Nourished Creations: Plant-Based Recipes for Vibrant Living—a weekly invitation to slow down, savor, and reconnect with food that truly fuels you. Created in collaboration with our dear friend Violet, this series is all about making plant-based cooking feel joyful, approachable, and deeply nourishing. 

Each recipe is rooted in real life—easy to prepare, full of flavor, and inspired by the belief that the foods we choose can help us feel more energized, vibrant, and alive. Whether you’re new to plant-based eating or simply looking for fresh inspiration, you’re warmly invited into the kitchen with us.

A warming, nourishing bowl for cold and flu season

As the new year begins and colder days linger, there’s nothing more comforting than a pot of healing soup simmering on the stove. This Turmeric-Ginger-Coconut Lentil Soup is deeply warming, gently spiced, and designed to support the body during cold and flu season. With anti-inflammatory turmeric, soothing ginger, and protein-rich lentils, this creamy yet light soup offers nourishment, comfort, and grounding energy—one spoonful at a time.

Turmeric-Ginger-Coconut Lentil Soup

Ingredients

  • 1 cup red lentils
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 Tbsp fresh ginger, minced
  • 2 tomatoes, diced
  • 1 vegetable bouillon cube
  • 3 cups water
  • 1 can lite coconut milk
  • 1 Tbsp turmeric powder
  • 2 Tbsp date nectar
  • Sea salt and black pepper, to taste
  • 2 Tbsp olive oil

How to Prepare

  1. In a large pot, heat the olive oil over medium heat. Add the chopped celery, carrots, and onion. Cook for about 10 minutes, stirring occasionally, until the onions are soft and translucent.
  2. Add the garlic and fresh ginger to the pot and cook for an additional 5 minutes, allowing the aromatics to become fragrant.
  3. Stir in the diced tomatoes and turmeric powder, mixing well to coat the vegetables evenly.
  4. Add the vegetable bouillon cube, water, coconut milk, and red lentils. Stir to combine.
  5. Bring the soup to a gentle boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender and the soup has thickened.
  6. Season with sea salt and black pepper to taste.
  7. Serve warm and enjoy.

Serving Suggestions

Top with a dollop of vegan sour cream and fresh sprigs of cilantro for added creaminess and brightness.

Why We Love It

This soup is both nourishing and healing—perfect for cold and flu season when the body needs extra care. Turmeric and ginger support inflammation and digestion, lentils provide plant-based protein and fiber, and coconut milk adds soothing richness without heaviness. It’s a simple, grounding recipe that supports wellness while tasting deeply comforting.

Whether you’re easing into the new year or looking for gentle nourishment during winter’s colder months, this soup is a beautiful reminder that food can be both healing and satisfying. Make a pot, slow down, and let each bowl support your body and spirit.

At Hopegrown, we believe wellness is built one small, intentional moment at a time—and nothing embodies that more beautifully than preparing a meal with care. Through Nourished Creations, Violet’s recipes are here to inspire your next adventure in the kitchen, support your well-being, and remind you that healthy food can also be comforting, creative, and fun. We’re so grateful to have you along for this journey of vibrant living—one delicious, plant-powered creation at a time.