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Easy Sweet Potato Turmeric Soup with Coconut Milk

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Easy Sweet Potato Turmeric Soup with Coconut Milk is a delightful, nourishing dish that warms the soul. This creamy vegan soup combines sweet potatoes, fresh turmeric, and rich coconut milk for a comforting bowl perfect for chilly evenings or gatherings. With its vibrant color and velvety texture, this soup not only satisfies your taste buds but also provides essential nutrients. Serve it warm, topped with fresh herbs or croutons, for an inviting meal that everyone will love.

Ingredients

Scale
  • 2 medium sweet potatoes (about 500g), peeled and diced
  • 1 can (400ml) full-fat coconut milk
  • 2 inches fresh turmeric root, grated (or 1 tbsp powdered turmeric)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt to taste
  • 2 tbsp olive oil

Instructions

  1. In a large pot over medium heat, heat olive oil. Add onions and sauté until translucent. Add garlic and turmeric; cook until fragrant.
  2. Stir in sweet potatoes and cook for about five minutes to absorb flavors.
  3. Add cumin and chili powder; stir well to coat the sweet potatoes evenly.
  4. Pour in vegetable broth and coconut milk. Bring to a boil, then lower heat to simmer for about 20 minutes or until sweet potatoes are tender.
  5. Blend soup until smooth using an immersion blender or in batches in a standing blender.
  6. Taste and adjust seasonings as needed before serving warm.

Nutrition

Keywords: - For added depth of flavor, roast the sweet potatoes before adding them to the soup. - Customize by adding spinach or swapping sweet potatoes for butternut squash. - Store leftovers in an airtight container in the fridge for up to five days or freeze for later enjoyment.

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