The Soup Aisle believes turmeric has become our quiet collaborator. As ancient as it is beautiful, it weaves warmth and depth into many of our broths. Whether you’ve spotted its hue in our Golden Potato Kale soup, or detected its complexity in our curry-laced creations. Its subtle complexity is why turmeric is the unsung hero we’re delighted to celebrate.
The Flavor Alchemist
Turmeric has earthy undertones that act as a bridge between bold and delicate flavors. That’s what makes it such a versatile addition to both rustic and refined dishes.
- Curry-Based Soups: Turmeric harmonizes with ginger, soy sauce, and brown sugar to create a delicious foundation. It’s flavor is amplified by the coconut milk in the broth.
- In Veggie Broth: A pinch of turmeric transforms our broths into golden elixirs, adding a subtle warmth that complements roasted vegetables and herbs without overpowering them.
We like to use fresh turmeric for its bright, zesty punch and dried ground turmeric for its mellow, earthy depth—often combining both for a balance of flavor and color. We have a similar philosophy for other herbs and spices as well.
Cooking with Turmeric: A Bonus for the Body
While we’re not here to preach wellness, we’d be remiss not to nod to turmeric’s centuries-old reputation. Modern research echoes what traditional practices have long suggested:
- Anti-Inflammatory Properties: Curcumin, turmeric’s active compound, has been linked to reducing inflammation—a boon for achy joints after a long day.
- Mood-Boosting Potential: Studies suggest curcumin may support serotonin and dopamine production, those “feel-good” brain chemicals. (We like to think the flavor of our soups do that, but it’s nice to have science on our side.)
Pro tip: A dash of black pepper enhances curcumin absorption by a million percent! Not really, but it’s a lot. We add a grind or two for flavor; consider it a happy accident.
Also…
- Start Small: Turmeric’s color stains and its flavor intensifies over time. Begin with ½ teaspoon per pot and adjust to taste.
- Pair Wisely: It loves citrus (lemon or lime brighten its earthiness), creamy bases (coconut milk, yogurt), and spices like cumin and coriander.
Why It Matters to Us
Turmeric isn’t a mere trend for The Soup Aisle. We’re proud to stir a little of that golden magic into every pot.
Warm regards,
Erin & The Soup Aisle Team
The Soup Aisle 