THIS ARTICLE FIRST APPEARED ON NATURALLY ELLA.
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.