Turmeric Sweet Potato Soup

This turmeric sweet potato soup is the ultimate cosy weeknight dinner! With the warming and nourishing flavours of garlic, ginger, and turmeric, this vibrant, golden soup is silky smooth and surprisingly simple to make. It’s completely dairy free and vegan, and comes together with minimal effort using just a few everyday ingredients.

Course Light Lunch, Main Course

Cuisine Australian

Prep Time 10

Cook Time 20

Cooling Time 10

Total Time 40

Servings serves

Calories 210kcal

Author Sally

Equipment

Ingredients

1 tablespoon coconut oil
1 onion diced
3-4 garlic cloves crushed
2 teaspoons crushed ginger jarred or fresh
500 grams sweet potato peeled and cut into 2cm cubes
½ teaspoon paprika
½ tablespoon turmeric
1 bay leaf
4 cups of water
¼ cup coconut milk
salt and pepper to taste

Instructions

In a large saucepan, heat the coconut oil over medium-high heat. Add the diced onion and sauté for a couple of minutes, stirring with a wooden spoon.
Add the garlic and ginger, and continue cooking until the onion is soft and translucent.
Stir in the paprika and turmeric, cooking until fragrant, then add the sweet potato. Toss to coat the sweet potato in the spices and onion mixture.
Pour in the water (about 4 cups) to just cover the sweet potatoes. Stir well, scraping up any spices stuck to the bottom of the pan. Add the bay leaf.
Bring the soup to a boil, then reduce to a gentle boil and cook for 15-20 minutes or until the sweet potato is very soft.
Remove from the heat and allow the soup to cool slightly for about 10 minutes. Discard the bay leaf.
Blend the soup until smooth and creamy using a blender or immersion stick blender. If the soup is too thick, add a little extra water to help it blend.
Return the blended soup to the saucepan over low heat. Stir through the coconut cream and season with salt and pepper to taste.
Once hot, serve as is or with toasted bread or croutons on the side.

Notes

Ginger: 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.

Coconut Milk: To extra creamy results, put a can of coconut milk in the fridge the night before, then scoop out the solidified cream from the top the next day to mix into the soup.

Homemade croutons: Cut some stale sourdough bread into cubes and toss with olive oil, salt, garlic powder and a little nutritional yeast, and place in the air fryer for about 5 minutes until golden.

Nutrition