Sweet Potato Turmeric Soup with Almond Croutons
This detox sweet potato turmeric soup is chock-full of healthy, anti-inflammatory, and flavorful ingredients like turmeric, ginger, and garlic, and is made creamy with almond butter and coconut milk. This warming, feel-good soup is perfect for cooler weather days, or anytime your body's craving something easy to digest. It's simple to make and reheat, and is ready in under 30 minutes!
If you love a warming bowl of soup, also try our garlic soup, cozy celery soup, or creamy avocado soup.
This recipe was originally published in 2018. We've updated the post with some new photos and more information, but we've left the delicious recipe exactly the same.
As you know, we've made a lot of delicious vegetable soups (like this tomato bacon soup, this asparagus soup, and this curried cauliflower soup), but this healthier-for-you sweet potato turmeric soup stands out.
We use ‘detox' to mean it's light, easy to digest, and filled with healing ingredients like turmeric, ginger, and garlic that support the body in different ways.
While soup is usually associated with cooler weather, we eat it year-round when we're craving something light and nourishing. The almond butter is a bit of an unusual ingredient but it adds a rich, velvety creaminess. This is a recipe that can easily be doubled to feed all the hungry soup lovers at your table, and leftovers store well in the freezer. It's simple to make vegetarian or vegan, it uses just one pot (plus a blender), and is ready in under 30 minutes!
What is turmeric?
Turmeric, like ginger, is a kind of root (rhizome) that is commonly used as a flavoring or coloring agent in Asian cuisines. It can be used fresh or in powdered form. The powdered form has a pungent, warm, black pepper-like taste that's used in curries, soups, meat dishes, drinks (like our turmeric latte or magic turmeric tea), and spice blends. You can find the powdered version in the spice aisle of most grocery stores.
Fresh turmeric might be a bit trickier to find, although it is becoming more common. You'll find it in the produce section by the ginger. It looks very similar to ginger except that it's slightly smaller and more finger-like in shape.
What makes turmeric so healthy? Turmeric contains a compound called curcumin, which is a potent anti-inflammatory and antioxidant. It's best absorbed by the body when it's combined with black pepper. Curcumin is also fat-soluble which means it needs fat or oil to be broken down by the body. Fortunately, this sweet potato turmeric soup has both black pepper, and coconut (for fat)!
Here's what you'll need for this turmeric soup
You're likely to have most of the ingredients in this sweet potato turmeric soup on hand. Here's everything you'll need:
- Coconut oil – for the pan, or you can use olive oil if it's what you have in your cupboard.
- Onion, ginger + garlic – a potent seasoning combination.
- Sweet potato – makes the base of this delicious and nutritious soup.
- Carrots – add flavor, texture, and a bright orange color.
- Spices – turmeric, sea salt, black pepper, and cayenne add flavor and a bit of kick.
- Stock – we use homemade chicken bone broth, but you can use vegetable broth if you prefer.
- Almond butter – is not a typical soup ingredient but it makes it wonderfully rich and creamy!
- Coconut milk – for more creaminess, a smooth texture, and a subtle coconut taste.
- Lime – adds acidity and brightens things up.
- Cilantro – for its fresh flavor.
The delicious salty almond croutons take just three ingredients:
- Coconut oil
- Soy sauce
How to make sweet potato turmeric soup
This sweet potato soup recipe will become your healthier go-to soup recipe because it's so quick and easy to make. Here's how it comes together in just a few simple steps:
- Start by cooking the onion, ginger, and garlic in a large pot with a bit of coconut oil. Add the sweet potatoes, carrots, and spices (turmeric, salt, black pepper, and cayenne).
- Next, add the stock, bring the pot to a boil, then lower the heat to a simmer until everything is soft.
- While the soup cooks, make your croutons. Toast the chopped almonds then add the soy sauce to the pan and boil it. When it disappears, the croutons are done. Easy!
- When the vegetables are soft, transfer them to your blender and blend until smooth.
- Finish it off by transferring it back to the pot, add the coconut milk and lime juice, and season to taste with salt. Top with those tasty almond croutons and enjoy!
Definitely! This is a great make-ahead soup. We recommend warming it up in a pot on the stove. Just be sure to store the almond croutons in a separate container at room temperature and add them just before serving.
This soup will stay fresh in the fridge in an air-tight container for up to 5 days.
Yes, this soup freezes beautifully so it's ideal for meal prep! Store it in a freezer-proof container for up to 3 months. We love reusable Stasher freezer bags for storing soup in the freezer!
Yes, you can use other nuts and different kinds of nut butter in place of almonds and almond butter.
How to serve this delicious detox soup
While we love this soup on its own, it's perfect for pairing with a sandwich – especially a grilled cheese and apple sandwich or grilled cheese with tomato, bacon, and basil. So delish!
For something lighter, we love it with kale apple salad or a simple and versatile spring mix salad.
Want to eat more turmeric? Try these turmeric recipes!
- Golden Turmeric Rice
- Golden Roasted Turmeric Cauliflower
- Coconut Turmeric Latte
- Winter Detox Orange Ginger Turmeric Smoothie
- Magic Turmeric Tea
- Turmeric Shot
Favorite healthy soup recipes
- Cashew Cream of Mushroom Soup
- Roasted Broccoli Soup with Lemon Tahini Cream
- Revitalizing Ginger Coconut Lentil Soup
- Creamy Roasted Carrot Soup with Chickpea Croutons
- Coconut Red Lentil Peanut Soup
Sweet Potato Turmeric Soup
If you love this recipe as much as we do, let us know with a 5-star rating!
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- ¼ cup chopped ginger
- 4 cloves garlic, 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 EACH: turmeric and sea salt
- ½ teaspoon EACH: black pepper and cayenne pepper
- 4 cups chicken stock, or beef bone broth
- 6 tablespoons almond butter
- 15 ounce can coconut milk
- Juice from one lime
- Minced cilantro, to serve
Salty Almond Croutons
- 1 teaspoon coconut oil
- ½ cup chopped almonds
- 1 tablespoon soy sauce, can sub gluten-free or coco aminos
- Add the coconut oil to a large pot over medium-high heat. When it melts, add the onion and let it cook for 3-4 minutes. Add the garlic and ginger and cook for 1 more minute. Mix in the sweet potato, carrots, turmeric (see notes), sea salt, black pepper, and cayenne.1 tablespoon coconut oil, 1 medium onion, ¼ cup chopped ginger, 4 cloves garlic, 1 large sweet potato, 2 large carrots, 1 tablespoon EACH: turmeric and sea salt, ½ teaspoon EACH: black pepper and cayenne pepper
- Add the stock to the pot and bring the pot to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes, or until the vegetables are soft.4 cups chicken stock
- Make the almond croutons while the soup cooks. 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. Add the soy sauce to the pan and let it boil until it's gone and the almonds are coated. Remove the pan from the heat.1 teaspoon coconut oil, ½ cup chopped almonds, 1 tablespoon soy sauce
- Transfer the soup to your blender, add the almond butter, and blend until smooth.6 tablespoons almond butter, 15 ounce can coconut milk, Juice from one lime
- Pour the soup back into the pot, add the coconut milk and lime juice. Season to taste with salt and heat through. Serve the turmeric soup topped with salty almond croutons and a little minced cilantro.
This is absolutely the best tasting soup ever .Love it .
Absolutely delicious!!!! Is it weird to crave it while I’m still drinking a mug of it???? I was searching for something to make tonight with anti-inflammatory properties as my grown son has just been diagnosed with Gout and is having a bad flare up. We shall see if it helps him, but I know I’m enjoying it.
I liked this soup, but are you sure there is supposed to be 1/4 cup of fresh ginger in this? It was very very gingery…seemed like even half that amount would still be a lot.
Yes, it is gingery. You can reduce the amount if you don’t love ginger as much as I do. 🙂
Can’t get enough of your delicious goodness recipe.. I’ve made 2 days in a row. Very very good. Thank you so much for sharing.
A friend gave this to me while I was sick and I’ve been making it ever since. Love it! It tastes good and I feel good when I eat it!
What a great friend!!
So delicious! I searched the web for a healthy soup recipe to have on a cold, rainy winter night and I’m so glad I found this one! It is tasty and satisfying. I didn’t have any almonds or lime juice in the house, but it still tasted fabulous. I will definitely try it with the almond croutons next time I make it. Thank you for a great recipe!
So happy to hear that you enjoyed the recipe!
Delish! I made this in my Instant Pot and it turned out awesome! I added a sad half a head of cauliflower that needed used up and subbed cashew butter for the almond because that’s why I had. I refrigerated my coconut milk and only added the solid portion. This soup is super creamy and warms you like a sweater from the inside out! For the IP, all I did was sauté the onion, garlic, and ginger first then added the rest of the veggies and stock. Manual High pressure for 10 minutes and quick release. Then finished as written.
Thank you so much for letting us know that this can be made in an Instant Pot. So great!
Second time making this soup! I added a chopped leek and used only one shallot. Amazing! I also made double the croutons and add them to salads too.
That makes me so happy to hear! Hooray!
I want to try this recipe, but I am not sure what “1 tablespoon turmeric + sea salt” means. Does that mean 1 tablespoon of each or half a tablespoon of each?
1 tablespoon of each! Sorry for the confusion. 🙂
I loved this recipe, it was well balanced, I just added a bit more cayenne pepper because I like spicy soups.
I’m so happy you like it!
Do I have to use almond butter? What can I use instead or can I just omit it? Thaks
The almond butter does add an extra dimension to the flavor but if you don’t have any on hand you can omit it. 🙂
I’m so happy I made extra so I can take leftovers to work this week. The ‘croutons’ really make this recipe.
Hooray! Happy to hear it was a hit!!
My new favorite website… Will you marry me?!?!?
Haha I’m happy to hear you like my website so much!
I just made this soup. It’s SO tasty. I added a bunch of kale after the soup was puréed, and it adds a nice touch! The soup tastes a bit like curry with the turmeric and coconut milk, mmmmm! Thank you for sharing!
Great call on the kale!!!
My boyfriend said “this is the best soup you have ever made”. Making it for the second time today. Thanks!
Wow what a compliment! That makes me so happy to hear!
Excellent soup! Very flavourful and creamy. Made double recipe. Will definitely make It again.
I’m so happy to hear you like it!!
Yum Yum Yum! Was so delicious!
Healthy? Not with all that Sodium in there!
If reducing your sodium is important to you, simply use a low sodium soy sauce or omit the almond croutons. 🙂
What lime juice? The recipe sounds terrific and I will be trying it. Thanks.
Thank you for pointing that out! It’s in there now. 🙂
Great soup! Made it without the croutons, but very, very tasty. I will definitely make this soup again! Thank you for sharing your recipe
I’m so happy to hear you liked it!!