Detox Sweet Potato Turmeric Soup with Salty Almond Croutons

This delicious Sweet Potato Turmeric Soup is perfect for a cold winter day. It's blended with coconut milk to make it a super creamy soup then topped with salty almond ‘croutons'. It's a healthy recipe and makes an ideal addition to any detox plan.

| vegan + gluten-free + paleo + Whole30 approved |

Are you as pumped for healthy eating January as I am? As much as I love the holidays, by the time January hits, I'm ready to clean up my diet. I've made us this detox turmeric soup so we can feel good without having to sacrifice eating delicious comfort food.

Instead of turmeric soup, I could have easily called this curried sweet potato soup. All the traditional curry flavors – ginger, garlic, onions, and turmeric – add a gentle warmth to this soup. This is a big bowl of feel good.

I've also added some carrots to the mix. Sometimes I find that sweet potato soup can be a little too sweet potato-y. Go figure. The carrots help to add a little more balance.

Every January I go on a turmeric kick. I don't know if it's my body demanding a detox from all the Christmas cookies, or if I'm subconsciously trying slide through cold and flu season unscathed. Whatever the reason, this blog tells a story of turmeric come January.

Last year, I shared a Winter Detox Orange Ginger Smoothie recipe (so good!), my Magic Turmeric Tea recipe (so useful!), and a Golden Roasted Turmeric Cauliflower recipe. All in one month!

Turmeric soup is leading the way this January. I'm crossing my fingers you'll be happy to join me on the turmeric train again this year cause I've got a few more to share. 🙂

Back to this Sweet Potato Turmeric Soup …

The flavor comes from that beautiful trio of onions, garlic, and ginger. There are seriously few things better! Add a bunch of powdered turmeric, some roasted almond butter, and season it generously with sea salt and this soup really pops.

The almond butter is not only for flavor; it adds an extra layer of creaminess. When you whisk it into the soup, it thickens it and makes it even silkier. So delicious!

Then there are the salty almond croutons. 

I love having a little crunch with creamy soups. Since we're all about everything healthy right now, I wanted to stay away from the typical crackers or croutons. (Not that you couldn't mop up your bowl of turmeric soup with a well-buttered slice of sourdough. Just sayin'.) The salty chopped almonds give the soup the little something extra that take it over the top. Definitely don't skip them. 🙂

If you love this Detox Sweet Potato Turmeric Soup as much as I do, don't forget to give it a 5-star review in the comments below!

Detox Sweet Potato Turmeric Soup

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★★★★★ 5 from 3 reviews

• Author: Kristen Stevens | The Endless Meal
• Yield: 4-6 servings

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This delicious Sweet Potato Turmeric Soup is perfect for a cold winter day. It's blended with coconut milk to make it a super creamy soup then topped with salty almond ‘croutons'. It's a healthy recipe and makes an ideal addition to any detox plan.

| vegan + gluten-free + paleo + Whole30 approved |

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Ingredients

• 1 tablespoon coconut oil
• 4 large shallots, chopped (or 1 medium onion)
• 1/4 cup chopped ginger
• 4 garlic cloves, peeled and smashed with the side of your knife
• 1 large sweet potato, peeled and diced (about 1.5 lbs)
• 2 large carrots, chopped
• 1 tablespoon turmeric + sea salt
• 1/2 teaspoon black pepper + cayenne pepper
• 4 cups vegetable or chicken stock
• 6 tablespoons almond butter
• 1 – 15-ounce can coconut milk
• Juice from one lime

Salty Almond Croutons

• 1 teaspoon coconut oil
• 1/2 cup chopped almonds
• 1 tablespoon soy sauce (use coco aminos for paleo or Whole30)

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Instructions

1. Add the coconut oil to a large pot over medium-high heat. When it melts, add the shallots and let them cook for 3-4 minutes. Add the garlic and ginger and cook for 1 more minute. Add the sweet potato, carrots, turmeric, sea salt, black pepper, and cayenne and stir the pot for about 30 seconds.
2. Add the stock to the pot and bring the pot to a boil. Reduce the heat to medium and simmer for 10 minutes, or until the vegetables are soft.
3. Transfer the soup to your blender, add the almond butter, and blend until smooth. Pour the soup back into the pot, add the coconut milk and lime juice, and heat through.

Salty Almond Croutons

1. Heat the coconut oil in a small pan over medium-high heat. Add the chopped almonds and toast until fragrant and golden, about 5 minutes, shaking the pan a few times.
2. Add the soy sauce or coco aminos to the pan and let it boil until it's gone and the almonds are coated. Remove the pan from the heat.

39210.1 g1531.7 mg27.7 g12.4 g29.5 g12.4 g1.6 mg

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Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡

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