There are spices in my cupboard that I buy monthly while others hang around, waiting to be used more. Turmeric is the main spice in this recipe but the real flavor, and what I think makes the soup, is coriander. I love coriander because it adds a beautiful citrus undertone that compliments the lemon. And while I typically pair coriander with cumin, this spice can easily be the star of a recipe.
A bright and flavorful soup for the cold winter months using sweet potatoes as the base and turmeric and coriander for flavor.
- 1 tablespoon coconut oil
- 1 small yellow onion (minced)
- 2 teaspoons turmeric
- 1 teaspoon ground coriander
- 1 pound sweet potatoes
- 2 cups low-sodium vegetable broth
- 1 to 2 cups water
- Juice from 1/2 lemon
- 1/3 cup heavy cream (or coconut milk)
- Toasted coconut flakes (for topping)
- Scallion greens (for topping)
- Heat a large dutch oven or pot over medium heat. Add the coconut oil followed by the onion. Sauté until translucent and fragrant, 6 to 8 minutes. Stir in the turmeric and coriander, letting the spices toast for a minute or so. Peel and cube the sweet potato then add it to the pot along with vegetable broth and water. Bring to a boil, reduce to a simmer, and let cook until the sweet potatoes are tender.
- Once the sweet potatoes are tender, carefully puree the soup with an immersion blender or regular blender. Add the lemon juice and heavy cream. Serve with coconut flakes and scallion greens if desired.
Tips & Tricks: For a good coriander flavor, buy whole coriander the toast and grind before adding to the soup. Also, if you do not feel like buy a yellow onion and scallions, swap the yellow onion out for 1 bunch of scallions.
Nutrition: see the information.
- Calories: 336
- Sugar: 10
- Sodium: 173
- Fat: 15.3
- Carbohydrates: 48.9
- Fiber: 7.7
- Protein: 4.7
- Cholesterol: 0
Turmeric Sweet Potato
One of the things I love most about this soup is how easily it can be adapted. The core flavors can easily stand up to changing the vegetable or adding protein. A few of my favorite ways to switch up this turmeric sweet potato soup:
Lentils: For an added bump of protein, add ½ cup red lentils to the soup and drop the amount of sweet potatoes back to ¾ pound. Cook until the lentils are tender, adding more broth as needed.
Carrots: Carrots are also really lovely in this soup. Use all carrots in place of the sweet potatoes or use half carrots, half sweet potatoes.
Coriander: I love the bright, citrusy flavor of coriander. If you’re feeling adventurous, boost the amount of coriander up to 2 teaspoons. It becomes the predominant flavor but it’s really good.
Turmeric is everywhere, with good reason. This colorful spice packs a nutritional punch and well balanced flavor. I love to use turmeric with other flavorful spices such as smoked paprika and cayenne. Turmeric is also an important component of my curry powder as well. A few of my favorite recipes that feature turmeric include: