Alkaline Recipe #170: Turmeric & Lentil Anti-Inflammatory Soup

Turmeric & Pumpkin Anti-Inflammation Soup
Article by ross

I’ve been doing a LOT of research lately, some really big, really deep stuff (which I’ll be sharing soon) but the one super-nutrient that KEEPS coming up (it’s crazy) is turmeric.

As I recently posted, it is scientifically proven to fight fatigue, heart and cardiovascular conditions, various cancers, inflammation, immune system issues and more.

After my first round of research I made two vows:

1) to have turmeric in some form every single day
2) to teach you how to do the same

And what better way than to give you a delicious recipe?

This soup is awesome, everyone who’s had it loves it.

It has so much goodness, such a depth of flavour and it’s super-filling. And it’s really quick and easy to make.

Try it – I guarantee you’ll love it.

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Turmeric & Lentil Anti-Inflammatory Soup

Preparation & Cooking Time: 60 Minutes
Serves: 4



200g Pumpkin, roughly chopped
4 Carrots, roughly chopped
1 Sweet Red Potato, roughly chopped
4 Tomatoes, roughly chopped
3 Cloves Garlic
1tsp Mustard Seeds
1 Red Onion
300ml Vegetable Stock
200ml Coconut Cream
1 Handful of Fresh Coriander (Cilantro), roughly chopped
1 Inch Fresh Turmeric Root
1 Inch Fresh Ginger Root
1/2 Red Pepper (Capsicum/Bell Pepper)
1 Cup of Lentils
Coconut Oil

Optional Topping:

1/2 Cup Cashews
2 Tbsp Pumpkin Seeds
1 Clove Garlic, minced
Optional: thinly sliced red chilli


  1. Start by chopping the red onion, garlic, ginger (peeled) and turmeric (peeled) roughly.
  2. Gently heat a little coconut oil in a pan and very gently get the onion started, and once it’s cooking a little, add the turmeric, ginger, mustard seeds and garlic – being careful not to burn the garlic.
  3. Now add the root veggies (carrot, pumpkin, sweet potato), the red pepper and the tomatoes and stir it all around to coat the veggies in the oil and flavours (you should be able to smell that delicious turmeric now)
  4. Add the stock and then add the lentils. If you’re using dried lentils, you will need to add an extra 50ml of stock to allow for an additional 10 mins cooking time, but if you’re using tinned lentils (please buy organic), add them now and move onto the next step.
  5. Turn the heat down to simmer and let all of the veggies soften and the lentils cook.
  6. Once everything has softened, add the coconut cream and chopped cilantro (coriander) and then transfer to a blender and blend until smooth
  7. This will stay nice and warm for about an hour in the blender jug, but if you want, you can return to the pan to keep warm
  8. To make the optional topping (which I’ve found really nice and a delicious extra texture to the soup), simply roughly smash up the cashews on a chopping board under a knife, and cook with the pumpkin seeds in a little coconut oil with the minced garlic until it’s warmed through and a little browned.
  9. Serve the soup in bowls with a sprig of cilantro, a drizzle of coconut cream and the cashew topping (with optional chilli) and LOVE it 🙂

It should taste like a delicious almost curry-like soup. Full of depth, full of flavour and SO alkaline, SO anti-inflammatory and so disease-preventing you’ll be flying!


Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You


  1. Sarah Reply

    I’m surprised that tomatoes are included in this recipe – they are not anti-inflammatory. (when I was on a strict anti-inflammatory diet, I was not allowed to eat tomatoes, as they DO have inflammatory compounds.)

  2. Mauricio Reply

    Thanks a lot,we will cook it

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  4. geri Reply

    Hi what happens if I freeze thaw and reheat soups, do I still get the benefits?

    • ross Reply

      Hey Geri

      Some of the nutrients go when you freeze and reheat, but if it keeps you going on the right track then definitely do it.


  5. lee Reply

    Can’t get fresh pumpkins, what about tinned pumpkin?

    • ross Reply

      Hey Lee

      Fresh is always best, but tinned is fine if you can’t find this. To be honest, we don’t have tinned pumpkin in Australia or the UK so I don’t know which brands would be better in terms of freshness and no added preservatives etc.


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  8. Marilyn Murray Reply

    Hi Ross,

    I can’t wait to make this soup. Looks delicious and what I like about it, is that I cook with most of the ingredients in recipe. I would like to freeze some for my grandson to take up to college…he has a compromised immune system and we want as many great recipes like this.

  9. Teresa Sanchez Reply

    My knee is bone on bone and the doctor is talking to me about knee replacement surgery..
    That I do not want to do, will this or something elsrvrebild thebknee back to a healthy normal,???

    Thank you

    • isa Reply

      Dr joe dispenza research him

  10. Sharon Reply

    In this recipe you say add the tumeric in the beginning. I thought for best results nutrient wise, you mentioned to add it later in the recipes, and not cook it too much. Could you elaborate a little more?
    Thanks, Sharon