Anti Inflammatory Soup Recipes Vegan Eaters Will Love

If you’re looking to nourish your body, soothe inflammation, and enjoy a cozy bowl of goodness, you’ve come to the right place! Vegan anti-inflammatory soups are more than just a trend—they’re a delicious, healing way to support your health with every spoonful.

By focusing on wholesome ingredients like turmeric, ginger, leafy greens, and legumes, these soups deliver flavor and powerful plant-based nutrients. Whether you’re seeking comfort food on a chilly day or want to add more anti-inflammatory meals to your weekly routine, these recipes will fill you up and help you feel your best.

Plus, they’re easy to make, budget-friendly, and perfect for meal prep.

Below, I’m sharing three of my favorite vegan anti-inflammatory soup recipes: a Golden Turmeric Lentil Soup, a Ginger Sweet Potato & Carrot Soup, and a Hearty Greens & Bean Stew. Each one is packed with anti-inflammatory ingredients and brimming with flavor.

Let’s get cooking!

Why You’ll Love This Recipe

• Plant-Based Goodness: 100% vegan, dairy-free, and packed with vegetables, legumes, and healing spices.
• Anti-Inflammatory Ingredients: Loaded with turmeric, ginger, garlic, greens, and fiber-rich beans.
• Easy & Meal-Prep Friendly: Simple steps and common pantry staples make these soups perfect for busy weeks.
• Customizable: Swap in your favorite veggies or beans to suit your taste or what’s in your fridge.
• Comforting & Nourishing: Each recipe delivers cozy warmth and lasting satiety, perfect for lunch, dinner, or as a starter.

Ingredients

Golden Turmeric Lentil Soup

Ginger Sweet Potato & Carrot Soup

• 1 tbsp coconut oil or olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 3 medium carrots, sliced
• 2 medium sweet potatoes, peeled and cubed
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 can coconut milk (13.5 oz, full-fat or light)
• Sea salt & pepper, to taste
• Fresh cilantro or parsley, for garnish

Hearty Greens & Bean Stew

• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)
• 1 can diced tomatoes (14.5 oz)
• 2 cans cannellini or great northern beans, drained & rinsed
• 5 cups vegetable broth
• 4 cups chopped kale or Swiss chard
• Juice of 1 lemon
• Sea salt & black pepper, to taste

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Cutting board
• Sharp chef’s knife
• Vegetable peeler
• Measuring cups and spoons
• Blender or immersion blender (for pureed soups)
• Ladle
• Bowl and spoon for serving

Instructions

Golden Turmeric Lentil Soup

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add garlic and ginger: Stir in the garlic and ginger, cooking for 1 minute until fragrant.
3. Cook veggies & spices: Add the carrots, celery, turmeric, and cumin. Sauté for another 2-3 minutes.
4. Simmer the soup: Add the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until lentils and veggies are soft.
5. Add greens: Stir in the spinach and cook just until wilted.
6. Finish & serve: Add lemon juice, season with salt and pepper. Ladle into bowls and enjoy!

Ginger Sweet Potato & Carrot Soup

1. Sauté aromatics: In a soup pot, heat oil over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic, ginger, and spices: Stir in garlic, ginger, turmeric, cinnamon, and cayenne. Cook for 1-2 minutes.
3. Add veggies: Add carrots and sweet potatoes. Toss to coat with spices.
4. Add broth and simmer: Pour in vegetable broth. Bring to a boil, then lower heat and simmer for 20-25 minutes, until vegetables are very tender.
5. Blend: Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
6. Finish with coconut milk: Stir in coconut milk, reheat gently, and season with salt and pepper.
7. Serve: Ladle into bowls and garnish with cilantro or parsley.

Hearty Greens & Bean Stew

1. Sauté base veggies: Heat oil in a large pot. Add onion, garlic, carrots, and celery. Cook for 6-7 minutes, stirring often.
2. Add zucchini & spices: Add zucchini, smoked paprika, thyme, and red pepper flakes. Cook for 2-3 minutes.
3. Add tomatoes, beans, and broth: Stir in diced tomatoes (with juice), beans, and vegetable broth. Bring to a boil.
4. Add greens & simmer: Stir in kale or Swiss chard. Reduce heat and simmer for 15 minutes, until greens are tender.
5. Finish: Add lemon juice, season to taste with salt and black pepper. Serve hot.

Tips & Variations

• Batch Cooking: Double the recipe and freeze portions for easy weeknight dinners.
• Spice Variations: Add a pinch of cayenne for extra heat or smoked paprika for smoky depth.
• Swap Greens: Use collard greens, spinach, or arugula in place of kale or chard.
• Boost Protein: Stir in cooked quinoa or more beans for extra plant protein.
• Texture Preference: Leave some soups chunky or blend until creamy depending on your preference.
• Herb Toppers: Finish with fresh herbs like cilantro, parsley, or dill for brightness.
• Broth Base: Use homemade vegetable broth for even more flavor and nutrients. Try this with Half Runner Beans Recipe for bean-rich soup inspiration!

For a zesty twist, serve your soup with a squeeze of lemon, a dollop of coconut yogurt, or a sprinkle of hemp seeds.

Nutrition Facts

Note: Nutrition facts are approximate and vary by brand/quantity of ingredients used.

Serving Suggestions

• Pair with whole grain bread or Green Chile Cheese Bread for a spicy, hearty meal.
• Top with toasted pumpkin seeds, a swirl of coconut yogurt, or fresh herbs.
• Serve with a simple salad of leafy greens and a squeeze of lemon for extra vitamin C.
• Add a side of roasted vegetables for even more anti-inflammatory power.
• Make it a soup-and-sandwich night with a vegan wrap or open-faced toast.

Soup leftovers make a nourishing lunch—just reheat and add a splash of broth to refresh!

Conclusion

Anti-inflammatory vegan soups are a true gift to your body and your taste buds. Not only do these recipes make it easy to pack in vegetables, fiber, and healing spices, but they also offer comfort and flavor with every bowl.

Whether you’re making the Golden Turmeric Lentil Soup for its earthy warmth, the Ginger Sweet Potato & Carrot Soup for its sweet-spicy creaminess, or the Hearty Greens & Bean Stew for its rustic heartiness, you’re giving yourself the power of plant-based nutrition.

Feel free to make these recipes your own—experiment with different beans, swap the greens, or toss in other anti-inflammatory superfoods. If you enjoyed these nourishing soups, don’t miss my Kodiak Banana Muffins Recipe for a wholesome breakfast or snack, or sip on this vibrant Green Goodness Juice Recipe for a boost of antioxidants.

Stay vibrant, stay nourished, and let your kitchen be a place of healing and joy!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Anti-Inflammatory Turmeric Ginger Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A vibrant, soothing soup packed with anti-inflammatory ingredients like turmeric, ginger, and leafy greens. Perfect for boosting your immune system and enjoying a delicious, plant-based meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium yellow onion, diced”, “3 garlic cloves, minced”, “1 tablespoon fresh ginger, grated”, “1 teaspoon ground turmeric”, “4 cups low-sodium vegetable broth”, “2 medium carrots, sliced”, “1 cup chopped kale or spinach”, “1 can (15 oz) chickpeas, drained and rinsed”, “1 teaspoon ground cumin”, “1/2 teaspoon black pepper”, “Salt to taste”, “Juice of 1/2 lemon”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and saut\u00e9 until translucent, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic, ginger, turmeric, and cumin; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add carrots and cook for another 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas and kale; cook for 5 more minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt, pepper, and lemon juice.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “6 g”, “fatContent”: “5 g”, “carbohydrateContent”: “28 g”}}