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)!

detox turmeric soup in a pot

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
  • Almonds
  • 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:

  1. 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).
  2. Next, add the stock, bring the pot to a boil, then lower the heat to a simmer until everything is soft.
  3. 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!
  4. When the vegetables are soft, transfer them to your blender and blend until smooth.
  5. 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!


Can I make this soup ahead of time?

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.

How long does this turmeric soup keep in the refrigerator?

This soup will stay fresh in the fridge in an air-tight container for up to 5 days.

Can I freeze it?

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!

Can I substitute the almonds and/or almond butter?

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!

Sweet Potato Turmeric Soup in a white bowl with a spoon.

Favorite healthy soup recipes

a bowl of detox sweet potato turmeric soup topped with salty almond croutons.

Sweet Potato Turmeric Soup

This detox sweet potato turmeric soup is healthy in the best kind of way. It's chock-full of naturally anti-inflammatory and flavorful ingredients like turmeric, ginger, and garlic, and made creamy with almond butter and coconut milk. It's a warming, feel-good soup 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 this recipe as much as we do, let us know with a 5-star rating!

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  • 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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.
    image for recipe instruction


We like to use bone broth for the best flavor and nutrition. Vegetable broth can be substituted for a less full-bodied soup. 
Turmeric will stain your blender. To avoid this you can add the turmeric in the last step with the coconut milk and lime juice. 
Serving: 1 serving = ⅙ of the recipe, Calories: 266kcal, Carbohydrates: 26g, Protein: 7g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Sodium: 2009mg, Potassium: 553mg, Fiber: 6g, Sugar: 8g, Vitamin A: 12458IU, Vitamin C: 8mg, Calcium: 120mg, Iron: 2mg
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