Golden Turmeric Sweet Potato Soup

Filled with the healing powers of turmeric, garlic and ginger, this vibrant golden turmeric and sweet potato soup is the perfect meal when you need to eat something amazing that will also make you feel amazing. This soup is so easy, so good, and so velvety smooth.
Course Light Lunch, Main Course
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Author Sally


  • 1 tablespoon coconut oil
  • 1 onion diced
  • 3-4 garlic cloves crushed
  • 2 teaspoons crushed ginger*
  • 500 grams sweet potato cut into 2cm cubes
  • 1/2 teaspoon paprika
  • 1/2 tablespoon turmeric
  • 1 bay leaf
  • 4 cups of water
  • 1/4 cup coconut cream
  • salt and pepper to taste
  • kale to serve (optional)


  • In a large saucepan, heat coconut oil on high. Add diced onion and saute for a couple of minutes, stirring with a wooden spoon. Add garlic and ginger and continue to cook until onion is translucent. Add in paprika and turmeric, toss through onion mixture until fragrant and then add in sweet potato cubes, again mixing through until the sweet potato is covered in the spices and onion mixture.
  • Cover sweet potatoes with water, usually about 4 cups and mix, scraping any remaining onion and spices from the bottom of the pan with the wooden spoon. Add in bay leaf and let bring to the boil. Slowly boil for about 15-20 minutes or until the sweet potatoes are really soft. Take off the heat and let cool down for at least 10 minutes.
  • Remove bay leaf and add soup mixture to a blender (or use an immersion blender straight into the saucepan if you have one), and blend until smooth and creamy. If the soup is too thick and not blending, just add a little more water.
  • Transfer the blended soup back to the saucepan on low heat and stir through the coconut cream. Add salt and pepper to taste. Once the soup is hot, serve with toasted bread if desired or crispy fried kale on top.


*You can use fresh ginger that you grate, or you can use store bought. I always have a jar of organic, nothing added crushed ginger in my fridge for when I need which is what I usually use, but fresh is still always best.
For the coconut cream, put a can of coconut milk in the fridge the night before, then scoop out the solidified cream from the top the next day.
If you don’t have coconut oil, you can use olive oil instead.
To make the crispy fried kale for serving, heat some olive oil in a pan and add torn up pieces of kale, ensuring the hard, woody stem has been removed. Add salt and pepper to taste, and stir with a wooden spoon so that the oil covers the leaves. Let the kale sit in the pan so that the edges of the kale begin to darken, before stirring again. Once the leaves have darker edges, take off the heat. The kale will crisp up further as it cools.
Not from Australia? Check out my US Conversion Guide