Sweet Potato Turmeric Soup with Coconut Milk
Sweet Potato Turmeric Soup with Coconut Milk is a nourishing and vibrant dish that brings warmth and comfort to any meal. This creamy soup beautifully balances the natural sweetness of sweet potatoes with the earthy notes of turmeric and the richness of coconut milk. Perfect for cozy nights or impressing dinner guests, this simple recipe is packed with flavor and health benefits, making it a delightful addition to your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Ingredients
Scale
- 3 medium sweet potatoes (about 900g), peeled and cubed
- 1 can (400ml) full-fat coconut milk
- 2 tbsp fresh turmeric root, grated (or 2 tsp ground turmeric)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onion until translucent (about 5 minutes). Add minced garlic and turmeric; cook until fragrant (about 3 minutes).
- Stir in cubed sweet potatoes, salt, and pepper. Cook for about 2 minutes before adding vegetable broth.
- Bring to a boil then reduce heat; simmer until sweet potatoes are fork-tender (about 20 minutes).
- Blend the soup using an immersion blender until smooth.
- Stir in the coconut milk and heat through on low for another 5 minutes.
- Finish with lime juice, taste for seasoning adjustments, and serve warm.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 300
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For a different flavor profile, substitute pumpkin for sweet potatoes. - Add chili flakes for a spicy kick or garnish with fresh herbs like cilantro for added freshness.