Turmeric Glow Soup

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Why do we love turmeric so much? Because it’s spicy, earthy and has been hailed as an Ayurvedic skin-saver. And this wholesome soup featuring our benefit-packed Turmeric Glow tea is your one-way ticket to getting your glow back.


Turmeric Glow Soup


  • 1 clove garlic, finely chopped
  • salt and pepper
  • 3 tbsp coriander, chopped
  • 1 cup spinach, chopped
  • 1 small bird eye chili, thinly sliced (optional)
  • 1 tsp soy sauce (optional)
  • 1 tbsp fish sauce (optional)
  • juice of 1 lemon
  • 1 tbsp brown sugar
  • ½ tsp ground turmeric
  • 2 Perfect Spoonfuls of Turmeric Glow tea
  • ½ inch of ginger, finely chopped
  • ½ stalk lemongrass, coarsely chopped & lightly bruised
  • 3 cups vegetable or chicken stock
  • ¼ cup lentils
  • oil (olive, canola, coconut… any will work)
  • 2 medium carrots, coarsely chopped
  • ½ spaghetti squash, seeds removed
  • 3½ cups water (divided)


Step 1
Preheat oven to 400°F.
Step 2
Rub spaghetti squash with oil and toss carrots in oil. Place squash face down on a baking sheet, arrange carrots around it and sprinkle with some salt. Bake for 25-30 minutes or until spaghetti squash is tender. Remove from oven and let rest.
Step 3
In the meantime, bring 1½ cups water to a boil in a small saucepan and add lentils. Turn heat to low and simmer for 15-18 minutes, then strain and reserve.
Step 4
In a separate pot, bring 3 cups of stock to a boil and add lemongrass, ginger, garlic, turmeric, sugar, chili and season with salt and pepper. Turn to low and cover. Let simmer for 25-30 minutes, then strain out aromatics and return stock to the stove.
Step 5
Brew tea in 2 cups hot water for 5 minutes and strain into stock. Add lemon juice, fish sauce, soy sauce and season with salt and pepper to taste.
Step 6
Using a fork, shred the spaghetti squash and discard skin. In 3-4 medium bowls, divide squash, carrots, lentils and spinach evenly.
Step 7
Pour in stock and sprinkle with coriander. Season with salt and pepper to taste.


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