Sweet Potato Turmeric Soup with Almond Croutons

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.

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 sweet potato turmeric soup stands out.

While soup is usually associated with cooler weather, we eat it year-round when we’re craving something light and delicious. 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.

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Sweet Potato Turmeric Soup Recipe

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

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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.

6

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 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)

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

We prefer to use bone broth for its rich flavor. Vegetable broth can be used as a substitute 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. 

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 266kcal (13%), Carbohydrates: 26g (9%), Protein: 7g (14%), Fat: 17g (26%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Sodium: 2009mg (87%), Potassium: 553mg (16%), Fiber: 6g (25%), Sugar: 8g (9%), Vitamin A: 12458IU (249%), Vitamin C: 8mg (10%), Calcium: 120mg (12%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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