Sweet Potato Turmeric Soup Recipe
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Calories
266 kcal
-
Course
Dinner
-
Cuisine
North American
Sweet Potato Turmeric Soup Recipe
Description
Starting with sautéed onion, garlic, and ginger in coconut oil, this sweet potato turmeric soup builds flavor before adding diced sweet potatoes, carrots, turmeric, sea salt, black pepper, and cayenne for heat. Chicken stock simmers with the vegetables until soft, then the mixture is blended smooth with almond butter to add richness. Coconut milk and lime juice are stirred in last to balance the spices with creaminess and brightness.
The soup’s vibrant orange color comes from turmeric and sweet potatoes, while the blend of warming spices and coconut milk creates a smooth, satisfying mouthfeel. Toasted almond croutons coated with soy sauce add a crunchy, savory contrast on top.
The balance of sweet and spicy notes makes it a soothing, hearty soup. Serving it garnished with minced cilantro adds freshness. Using bone broth enhances depth of flavor, but vegetable broth is an acceptable substitute. Turmeric can be added at the end to avoid staining kitchen tools.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- ¼ cup ginger chopped
- 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 carrot chopped
- 1 tablespoon Turmeric
- 1 tablespoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 4 cups chicken stock or beef bone broth
- 6 tablespoons almond butter
- 15 ounce coconut milk can
- lime juice from one
- cilantro to serve, minced
Salty Almond Croutons
- 1 teaspoon coconut oil
- ½ cup almonds chopped
- 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
- Bone broth provides richer flavor, though vegetable broth works as a substitute.
- Add turmeric in the final step with coconut milk and lime juice to prevent staining your blender.
- Almond croutons add a crunchy contrast and savory flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
