Turmeric is pretty great. Aside from its wide array of health benefits, that range from anti-inflammation to possibly battling cancer, it simply just tastes amazing. It is an easy way to add instant flavor to almost anything.
This Turmeric Sweet Potato Soup is the perfect example of how turmeric can transform an entire dish. The soup consists of a few simple ingredients that get taken to another level with the addition of fresh turmeric. A warm bowl of this flavorful soup is guaranteed to brighten up this darkest of winter days.
I really like the flavor that fresh turmeric adds to this soup, but you can substitute with ground turmeric.
Hot Tip #1: Use a spoon to peel turmeric root (this trick works great on ginger too). Grate about two tablespoons worth.
Hot Tip #2: Wear gloves if you want to avoid looking like you have jaundice for a few days.
Heat a tablespoon of coconut oil in a heavy-bottomed pot, then add some chopped onion and celery and cook until tender.
Add the turmeric to the pot along with minced garlic and ginger and cook until fragrant, about 30 seconds.
Add about 2.5 pounds of peeled and diced sweet potato, a peeled and diced apple, and a pinch of salt and pepper. Pour in 4 cups of vegetable stock, then bring it to a simmer and cover. Cook until the sweet potato is very tender, about 30 minutes.
Using a hand blender, or working in batches with a standard blender, puree the soup until it is smooth.
Pour in a can of coconut milk and cook for a few more minutes until it is heated through.
Season with more salt and pepper to taste and garnish with fresh parsley. Enjoy!
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 ribs celery, diced
- 2 tablespoons fresh turmeric, grated (or 2 teaspoons dried)
- 3 garlic cloves, diced
- 1 inch knob of ginger, peeled and minced
- 2 1/2 pounds sweet potato, peeled and cubed
- 1 green apple, peeled and diced
- 4 cups vegetable stock
- 1 1/2 cups coconut milk
- sea salt and black pepper to taste
- fresh parsley for garnish
- Heat the coconut oil in a large, heavy bottomed pot over medium high heat.
- Add the onion and celery and cook until tender, about 6-7 minutes.
- Add the turmeric, garlic, and ginger. Cook until fragrant, about 30 seconds.
- Add the sweet potato and apple. Pour in the vegetable stock and add a pinch of salt and pepper. Bring everything to a simmer and cover the pot. Cook for 25-30 minutes, or until the sweet potato is tender.
- Using a hand blender, or working in batches with a standard blender, puree the soup until smooth.
- Stir in the coconut milk and cook for a few more minutes until it is heated through.
- Season with salt and pepper to taste and garnish with fresh parsley.