Turmeric and Ginger Sweet Potato Soup with Coconut Milk

A creamy and warming soup featuring sweet potatoes, coconut milk, turmeric, and ginger. Garnished with chickpeas and fresh parsley for a nutritious and comforting meal.

asian

fusion

Nutrition

Provides healthy complex carbohydrates, anti-inflammatory compounds from turmeric and ginger, healthy fats from coconut milk, and plant-based protein from chickpeas

Calories	413 kcal
Energy	1729 kJ
Protein	9 g
Total Fat	23 g
Saturated Fat	19 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	1 g
Cholesterol	0 mg
Carbohydrate	42 g
Sugars	12 g
Dietary Fibre	7 g
Sodium	767 mg

*per serving

VeganVegetarianGluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeNutritiousHigh Fibre

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersouplunchveganvegetarianmeal prepone potstovetop

Turmeric and Ginger Sweet Potato Soup with Coconut Milk

Kind Earth (Anastasia)

3

Name: Turmeric and Ginger Sweet Potato Soup with Coconut Milk — Tasty Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 large Sweet Potatoes (approximately 700g total); 150 milliliter Water (approximately ⅔ cup); 400 milliliter can Coconut Milk (full fat); 1 inch cubed Ginger (fresh); 1 large Garlic Clove; 1 teaspoon Sea Salt; 1 teaspoon Turmeric Powder; twist Black Pepper; handful Chickpeas (pre-cooked); handful Parsley (fresh)

servings

0

per serve

0

minutes

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Get started

Ingredients

2 large Sweet Potatoes approximately 700g total

150 milliliter Water approximately ⅔ cup

400 milliliter can Coconut Milk full fat

1 inch cubed Ginger fresh

1 large Garlic Clove

1 teaspoon Sea Salt

1 teaspoon Turmeric Powder

twist Black Pepper

handful Chickpeas pre-cooked

handful Parsley fresh

Equipment

Large soup pan

Hand blender

Potato Masher

Grater

Knife

Cutting board

Instructions

Chop the sweet potato into cubes and put into a large soup pan.

Add the water and coconut milk and turn on the heat (once it comes to the boil, turn it down to a simmer).

In the meantime, peel and finely grate the ginger.

Crush the garlic clove.

Add ginger, garlic, turmeric, salt, and black pepper to the pan.

Cook for 15 to 20 minutes (or until you can easily pierce the sweet potato with a fork).

Pulse a hand blender through a few times - or simply mash through with a potato masher to break everything down into pieces and help everything meld together nicely.

Add the chickpeas and then heat through again for a minute (to warm the chickpeas up).

Finely chop the parsley and mix in or garnish with it, right at the end.

Enjoy!