This velvety soup gets its silky texture from pureed sweet potatoes and a full can of rich coconut milk, simmered with garlic, fresh ginger, and warm turmeric until every spoonful turns a deep golden-orange. Smoked paprika and a pinch of cayenne bring a slow-building heat, while a finishing squeeze of lime juice keeps things bright instead of heavy. It's the kind of comforting, spoonable dish that comes together in one pot and blends completely smooth with just an immersion blender. Top bowls with chopped cilantro and toasted pumpkin seeds for crunch and color before serving. This one is a great fit for a dairy free table, easy to make ahead, and just as good reheated the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)