Vegan Spicy Sweet Potato Soup with Turmeric & Ginger

Total time50 min

Prep time15 min

Cook time35 min

Vegan Spicy Sweet Potato Soup with Turmeric & Ginger

Warming spices set the tone here: turmeric, cumin, smoked paprika, and a hit of cayenne bloom in the pot with garlic and fresh ginger before the sweet potatoes even go in, building serious depth from the very first step. Those sweet potatoes simmer until fork-tender, then get blended into a completely smooth, velvety base that clings to the spoon. Full-fat coconut milk stirred in at the end gives the soup its silky richness, brightened right at the finish with a squeeze of fresh lime juice. Top bowls with chopped cilantro and pumpkin seeds for crunch and color against all that deep orange. It's a cozy, plant-forward bowl that comes together easily and is a great pick for a vegan dinner rotation. Make a big batch — it reheats beautifully and only gets better as the spices settle in.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper
2 lbs sweet potatoes, peeled and cut into 1-inch cubes (about 3 medium)
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
¼ tsp black pepper
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 tbsp pumpkin seeds (optional)

Instructions

1
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.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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