Easy Sweet Potato Soup
Easy homemade sweet potato soup recipe with turmeric and ginger. Creamy, anti-inflammatory, and ready in 40 minutes. Vegan and gluten-free.
Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (13.5 ounces) light coconut milk
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced thin
Instructions
- 1
Heat extra virgin olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
- 2
Add the diced yellow onion and sauté for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- 3
Stir in the minced garlic and grated ginger, cooking for about 1 minute until the mixture becomes fragrant.
- 4
Sprinkle the ground turmeric, cumin, and cayenne pepper over the aromatics and stir continuously for 30 seconds to toast the spices.
- 5
Add the cubed sweet potatoes to the pot and stir well to coat them with the oil and spices, cooking for 2 minutes.
- 6
Pour the vegetable broth into the pot and add the bay leaf, bringing the mixture to a boil over medium-high heat.
- 7
Reduce the heat to medium and simmer for 15-18 minutes, until the sweet potato pieces are completely tender and easily pierced with a fork.
- 8
Remove the pot from heat and discard the bay leaf.
- 9
Carefully pour the hot soup into a blender in batches and blend until completely smooth, or use an immersion blender directly in the pot.
- 10
Return the blended soup to the pot if using a blender, then stir in the light coconut milk until well combined.
- 11
Season the soup with sea salt and black pepper, then stir in the fresh lime juice to brighten the flavors.
- 12
Gently reheat the soup over medium heat for 2-3 minutes, stirring occasionally, until it reaches your desired temperature.
- 13
Ladle the soup into bowls and garnish each serving with fresh cilantro and sliced green onions.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Light coconut milk | Greek yogurt or cashew cream | Reduces saturated fat while maintaining creamy texture and adding protein |
| Vegetable broth | Homemade vegetable stock or bone broth | Increases mineral content and collagen for better gut health and joint support |
| Sea salt | Himalayan pink salt or miso paste | Miso adds probiotics and umami depth while reducing overall sodium content needed |
| Ground turmeric and cumin | Fresh turmeric root and toasted cumin seeds | Fresh spices contain higher levels of active compounds and antioxidants with anti-inflammatory properties |
| Cayenne pepper | Fresh red chili or smoked paprika | Reduces potential digestive irritation while maintaining warmth and depth |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 9g |
| Saturated Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 720mg |
| Carbohydrates | 38g |
| Fiber | 7g |
| Sugar | 12g |
| Protein | 7g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
