Description
A nourishing soup made with creamy coconut milk, turmeric, and sweet potatoes that offers both comfort and health benefits.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup carrots, peeled and sliced
- 1 cup sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Fresh lemon or lime wedge, for serving (optional)
Instructions
- In a large pot, heat coconut oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, sauté for an additional 2 minutes.
- Add the turmeric, cumin, coriander, and red pepper flakes, cook for 1 minute.
- Stir in the sliced carrots and diced sweet potatoes.
- Pour in vegetable broth and bring to a boil. Then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Use an immersion blender to purée the soup until smooth or blend in batches in a regular blender.
- Return the soup to the pot, stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with fresh cilantro and lemon or lime juice if desired.
Notes
Taste throughout cooking to adjust seasoning. Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg