This soothing sweet potato turmeric soup is full of healthy ingredients that warm you from the inside and make you feel really good. It is INCREDIBLY creamy and a super tasty vitamin kick.
Add a spicy coconut cashew topping for a nice crunch.
The late summer has passed and “October” is at the top of the calendars.
Hi fall!
I’m really looking forward to this cozy season. The leaves dip into orange, red and brown colour pots, the days become shorter and the chestnuts lie on the sidewalks.
Cosiness PUR.
Another reason why I like the colder temperatures so much is that I’m now craving for warming dishes again.
I have made this sweet potato turmeric soup four times in the last weeks. I simply love it.
Sometimes I even warm it up as a snack. Then I prefer to drink the soup out of a cup. Absolutely recommendable. 🙂
That’s why I love this recipe:
- It is INCREDIBLY creamy
- It is full of healthy ingredients that strengthen your immune system for the cold season
- It is uncomplicated and easy to make and perfect for meal prep
- It tastes amazinggg
Another reason why I like this sweet potato turmeric soup so much is because it’s great to vary. You can easily replace part of the sweet potato with another of these vegetables:
- pumpkin (hokkaido, butternut,…)
- more carrots
- potatoes (in this case you need a little more liquid)
Make it to your most favorite version. 🙂
The topping: spicy coconut cashews.
For this, coconut chips, sesame seeds and cashews are roasted in some coconut oil and seasoned with cayenne and salt. It is incredibly simple and makes the soup even better.
If you want more soup inspos, have a look at these recipes:
The creamiest Carrot Coconut Soup you have ever had
Comforting Cauliflower Pear Soup
I’d love if you visit me on INSTAGRAM or let yourself be inspired by delicious recipes in my PINTEREST boards! 🙂
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1/4 cup onion diced
- 2 garlic gloves finely diced
- 3 cups sweet potato roughly diced
- 1,5 cups carrots roughly diced
- 3 cups vegetable broth
- 3/4 cup coconut milk
- 3 tbsp tomato paste
- 2 tsp turmeric powder
- 1,5 tsp fresh ginger finely diced
- 3 tsp red curry paste
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/4 cup cashew seeds
- 3 tbsp sesame seeds
- 3 tbsp coconut chips
- 1 tbsp coconut oil
- 1 tsp cayenne pepper
- 1/4 tsp salt
Ingredients
sweet potato turmeric soup
spicy coconut cashew topping
|
|
- Heat a large pot with 1 tablespoon of oil. Fry the diced onion and garlic until lightly browned. Add tomato paste, ginger and curry paste and roast for another minute. Stir constantly. Deglaze with vegetable soup. Add turmeric, sweet potato, carrots and salt. Bring to the boil once, then switch back to a low setting and put the lid on the pot. Simmer for about 20 minutes until the vegetables are soft.
- In the meanwhile heat up a pan with 1 tablespoon of coconut oil. Roast the cashews, sesame seeds and coconut chips for a few minutes with the seeds and start to smell. Stir constantly. Remove the pan from the stove. Season with cayenne and salt. Set aside.
- Add lemon juice and coconut milk to the soup. Pour into a blender and mix finely or puree with a hand blender. (Caution: hot!) Season with salt, pepper and lemon juice.
- If the soup is too thick, add some water and season if necessary.
- Divide the soup on plates and serve with the spicy coconut cashew topping.