Sweet Potato and Turmeric Soup

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)


  • 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)


  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

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.