Sweet Potato and Turmeric Soup

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Serves: 4

Total Carbs: 25g (approx. per serving)
Total Calories: 150 (approx. per serving)

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 4 cups sweet potatoes, peeled and chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Sauté the Aromatics:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until the onion is soft and translucent, about 5 minutes.
2. Add Turmeric and Sweet Potatoes:
   Stir in the ground turmeric and chopped sweet potatoes. Cook for another 5 minutes, stirring occasionally.
3. Add Broth:
   Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the sweet potatoes are tender.
4. Blend the Soup:
   Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
5. Add Coconut Milk:
   Stir in the coconut milk and cook for another 5 minutes.
6. Season and Serve:
   Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro if desired.

This recipe is:

• Gluten-free
• Vegetarian
• Vegan
• Contains no nuts