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.

This sweet potato turmeric soup is one of those recipes I come back to whenever I want something comforting, simple, and full of flavor. Sweet potatoes, carrots, ginger, garlic, and turmeric blend into a silky soup that’s rich and satisfying yet light.

What makes this soup special is the combination of almond butter and coconut milk. The almond butter adds an unexpected velvety richness, while the coconut milk creates a smooth, creamy texture that pairs beautifully with the earthy sweetness of the vegetables and the warmth of the spices. A squeeze of lime at the end brightens everything up and keeps the flavors balanced.

I love that this soup comes together in one pot and is ready in under 30 minutes. It’s perfect for weeknight dinners, meal prep, or stocking the freezer for busy days when a bowl of homemade soup sounds exactly right.

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4.78 stars (36 ratings)

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 lb)
• ▢ 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

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

I 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 final step, along 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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