Coconut Broth
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This coconut broth is something I make whenever I want a cozy, nourishing meal that comes together in less than an hour. The beauty of it is really in its simplicity and how the warm spices like turmeric create this incredibly comforting flavor without any fuss. What I love most is that turmeric has wonderful anti inflammatory properties, so you're not just enjoying something delicious but also doing something good for your body. The whole thing costs very little to make and requires minimal prep, so it's perfect for busy weeknights when you want something wholesome without spending hours in the kitchen.
Ella x
Ingredients
- 400 mlcoconut milk
- 1 kgonion
- 3 clovesgarlic
- 2 kgcarrot
- 2 stemscelery
- 20 gcoconut oil
- 1 cmginger
- 1 tspcumin
- 1 tspcoriander
- 1 tspturmeric
- 1 tspsalt
- 1 tspblack pepper
- 400 mlvegetable broth
Detail level
Instructions
- 1
In a large pot, heat the coconut oil over medium heat.
Tip: Use a large enough pot to hold all the ingredients.
- 2
Add the diced onion, garlic, carrot, and celery, and sauté until the vegetables are tender.
Tip: This step may take about 10-12 minutes.
- 3
Add the ginger, cumin, coriander, turmeric, salt, and black pepper, and stir well.
Tip: This step is optional but adds more flavor to the broth.
- 4
Pour in the coconut milk and vegetable broth, and bring to a boil.
Tip: Reduce the heat to low and simmer for 10-15 minutes.
- 5
Blend the broth with an immersion blender or a regular blender until smooth.
Tip: Be careful when blending hot liquids.
- 6
Taste and adjust the seasoning as needed.
Tip: You can add more salt, pepper, or spices to taste.
- 7
Serve hot and enjoy!
Tip: You can serve this broth with noodles, rice, or as a base for soups.
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