Sweet Potato Carrot Turmeric Soup

Sweet Potato Carrot Turmeric Soup
Recipe type: Lunch
Cuisine: Asian
Serves: 4
Prep time:
Cook time:
Total time:
Delve into this creamy yet chunky, inviting, golden, peppery turmeric soup. Such a quick and easy soup loaded with warm flavors, great for lunch or dinner!
  • ½ tbsp extra virgin olive oil
  • 1 small sweet yellow onion - chopped into small pieces
  • 3 cloves garlic - minced
  • 1 small sweet potato - peeled and chopped into bite size pieces
  • 1 large carrot - peeled and chopped
  • 2 packed tsp fresh grated turmeric (or 1.5 tsp powder)
  • 1 tsp cumin powder
  • 1 packed tsp fresh grated ginger (or 1 tsp powder)
  • 1 tsp coriander
  • 1 tsp chili powder
  • ¼ tsp black ground pepper
  • 6 cups vegetable broth
  • 1 small head of cauliflower - chopped into medium pieces
  • ¼ cup water or vegetable broth
  1. Heat oil in a large pot over medium heat.
  2. Add onions and garlic, saute for 5-8 minutes until onion begins to soften.
  3. Add spices to the bottom of the pot and allow to heat through, until fragrant, approx 5 minutes.
  4. Add carrots and sweet potato, mix well.
  5. Saute mixture for another 10 minutes until slightly softened and a little browned.
  6. Add vegetable broth and bring to a boil.
  7. Once boiling, drop temperature to medium low, apply lid and allow to simmer.
  8. Take chopped cauliflower and put in a microwavable bowl with ¼ cup water or vegetable broth, cover with saran wrap and steam in microwave for 4 minutes.
  9. Take out cauliflower (careful hot steam!) and blend in blender/food processor until creamy and smooth.
  10. Add blended cauliflower to your pot and mix in well.
  11. Add more vegetable broth if you prefer a more watery soup, I like thicker soups, so 6 cups was enough.
  12. Allow soup to simmer for 15 minutes until potato and carrots soft, enjoy!


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