Sweet Potato Turmeric Soup with Almond Croutons
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This sweet potato turmeric soup is chock-full of 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. It’s simple to make and reheat, and is ready in under 30 minutes.
This sweet potato turmeric soup is one of those recipes I come back to whenever I want something comforting, simple, and full of flavor. Sweet potatoes, carrots, ginger, garlic, and turmeric blend into a silky soup that’s rich and satisfying yet light.
What makes this soup special is the combination of almond butter and coconut milk. The almond butter adds an unexpected velvety richness, while the coconut milk creates a smooth, creamy texture that pairs beautifully with the earthy sweetness of the vegetables and the warmth of the spices. A squeeze of lime at the end brightens everything up and keeps the flavors balanced.
I love that this soup comes together in one pot and is ready in under 30 minutes. It’s perfect for weeknight dinners, meal prep, or stocking the freezer for busy days when a bowl of homemade soup sounds exactly right.
How to serve this delicious soup
While I 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, I enjoy it with kale apple salad or a simple and versatile spring mix salad.
Sweet Potato Turmeric Soup Recipe
Ingredients
- 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 lb)
- 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
Instructions
- 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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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 for my grown son. 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 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.
Thanks Kristen!
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. 🙂
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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!
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!!