warming sweet potato turmeric soup
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.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
sweet potato turmeric soup
  • 1/4cup oniondiced
  • 2 garlic glovesfinely diced
  • 3cups sweet potatoroughly diced
  • 1,5cups carrotsroughly diced
  • 3cups vegetable broth
  • 3/4cup coconut milk
  • 3tbsp tomato paste
  • 2tsp turmeric powder
  • 1,5tsp fresh gingerfinely diced
  • 3tsp red curry paste
  • 1tbsp olive oil
  • 1tbsp lemon juice
  • 1tsp salt
spicy coconut cashew topping
  • 1/4cup cashew seeds
  • 3tbsp sesame seeds
  • 3tbsp coconut chips
  • 1tbsp coconut oil
  • 1tsp cayenne pepper
  • 1/4tsp salt
  1. 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.
  2. 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.
  3. 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.
  4. If the soup is too thick, add some water and season if necessary.
  5. Divide the soup on plates and serve with the spicy coconut cashew topping.