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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. It's naturally vegan + gluten-free + paleo + Whole30.  | theendlessmeal.com

Detox Sweet Potato Turmeric Soup


  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4-6 servings
  • Category: Dinner
  • Cuisine: American

Description

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 |


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)

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.
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