Sweet Potato Turmeric Soup Recipe
User Reviews
4.8
117 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Calories
266 kcal
-
Course
Dinner
-
Cuisine
North American
Sweet Potato Turmeric Soup Recipe
Report
This detox sweet potato turmeric soup is healthy in the best kind of way. It's chock-full of naturally anti-inflammatory and flavorful ingredients like turmeric, ginger, and garlic, and made creamy with almond butter and coconut milk. It's a warming, feel-good soup for cooler-weather days, or anytime your body's craving something easy to digest. It's simple to make and reheat, and is ready in under 30 minutes!
Share:
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- ¼ cup chopped ginger
- 4 cloves garlic peeled and smashed with the side of your knife
- 1 large sweet potato peeled and diced (about 1.5 lbs)
- 2 large carrots chopped
- 1 tablespoon EACH: turmeric and sea salt
- ½ teaspoon EACH: black pepper and cayenne pepper
- 4 cups chicken stock or beef bone broth
- 6 tablespoons almond butter
- 15 ounce Can coconut milk
- Juice from one lime
- minced cilantro to serve
Salty Almond Croutons
- 1 teaspoon coconut oil
- ½ cup chopped almonds
- 1 tablespoon soy sauce can sub gluten-free or coco aminos
Instructions
- Add the coconut oil to a large pot over medium-high heat. When it melts, add the onion and let it cook for 3-4 minutes. Add the garlic and ginger and cook for 1 more minute. Mix in the sweet potato, carrots, turmeric (see notes), sea salt, black pepper, and cayenne.
- Add the stock to the pot and bring the pot to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes, or until the vegetables are soft.
- Make the almond croutons while the soup cooks. Heat the coconut oil in a small pan over medium-high heat. Add the chopped almonds and toast until fragrant and golden, about 5 minutes, shaking the pan a few times. Add the soy sauce to the pan and let it boil until it's gone and the almonds are coated. Remove the pan from the heat.
- Transfer the soup to your blender, add the almond butter, and blend until smooth.
- Pour the soup back into the pot, add the coconut milk and lime juice. Season to taste with salt and heat through. Serve the turmeric soup topped with salty almond croutons and a little minced cilantro.
Notes
- We like to use bone broth for the best flavor and nutrition. Vegetable broth can be substituted for a less full-bodied soup.
- Turmeric will stain your blender. To avoid this you can add the turmeric in the last step with the coconut milk and lime juice.
Nutrition Information
Show Details
Serving
1 serving = ⅙ of the recipe
Calories
266kcal
(13%)
Carbohydrates
26g
(9%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Sodium
2009mg
(84%)
Potassium
553mg
(16%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
12458IU
(249%)
Vitamin C
8mg
(9%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 266kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 2009mg | 84% |
| Potassium | 553mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 12458IU | 249% |
| Vitamin C | 8mg | 9% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
117 reviews
Excellent
Other Recipes
You'll Also Love
Courgette and Pea Soup (Zucchini and Pea Soup)
North American, Mediterranean, French, Italian, American
0.0
(0 reviews)
