This anti-inflammatory sweet potato, ginger and turmeric soup is a vibrant, simple and hearty soup for everyone to enjoy. A nourishing, sweet and lightly spiced soup that may be served with a dollop of cream, chilli flakes, lime wedges or bread on the side!

There is no place I’d rather be on a chilly, grey day in Surrey than curled up in bed watching movies, with a hot drink in hand and a warm bowl of soup.

Yes, I hear you. It might be the beginning of spring here in the UK, but who says the soups have to stop here? When grey and cool days are plenty, who wouldn’t want to cozy up with a warm and nourishing bowl of soup?

A nourishing sweet potato, carrot and ginger soup

For this recipe, we’re using one of my favourite root vegetables, sweet potato (the type with the bright orange flesh).

Sweet potato has a lovely sweet flavour and creamy texture that makes it ideal for soups. When cooked and blended with a combination of cooked carrots, ginger, red pepper and vegetable stock, it makes the perfect base for a rich, hearty and creamy soup!

This anti-inflamatory sweet potato, ginger and turmeric soup recipe is the real deal. The sweet potatoes when combined with ginger, turmeric, red pepper make for a delightfully rich, smooth, creamy and tangy soup. Need I say more?

Healthy ingredients

Olive oil – rich in antioxidants including vitamin E and a rich source of healthy monosaturated fats.
Onion – nutrient and flavour rich, and a good source of vitamin C, vitamin B6, folate, potassium, and manganese.
Garlic – has an anti-inflammatory effect, lowers blood pressure and cholesterol.
Ginger – high in vitamins and minerals and contains anti-inflammatory properties. It is what gives this soup a lovely warming kick.
Turmeric – a potent anti-inflammatory and antioxidant that gives the soup a subtle earthy flavour.
Red pepper – loaded with Vitamin C, and a great source of vitamin B6 and folate.
Carrots – great source of important vitamins and minerals and a potent source of Vitamin A.
Sweet potatoes – rich source of fibre, vitamins A, C and B6, beta-carotene and a great source of carbohydrates. They are what give this soup a lovely luscious, creamy texture and their subtle sweetness give this soup great flavour!
Cayenne pepper – boosts antioxidant activity and reduces inflammation.

What is so good about this recipe?

This recipe is naturally vegetarian, vegan* and gluten free!

It is a rich, hearty and flavourful soup packed with wholesome anti-inflammatory ingredients.

It is so simple to make! This soup only requires a few basic ingredients, some preparation and minimal equipment.

Perfect as a simple lunch, dinner and easy meal prep idea.

It freezes well. Save time and make a double batch for a quick and tasty lunch or dinner!

How to make this recipe

To begin, heat the olive oil in a large pot and saute the onion, carrots, pepper and sweet potato for 3-5 minutes or until the veggies begin to soften slightly.

Add the garlic, ginger, turmeric, salt, cayenne pepper and saute for a further 1-2 minutes until fragrant.

Then add the vegetable stock and let the soup simmer on low for 20-25 minutes before blending it. Allow the mixture to cool completing before transferring to a blender!

And there you have it! A quick, delicious and hearty sweet potato, carrot and ginger soup.

Tips and variations

Choose the best sweet potatoes. Look for small to medium-sized sweet potatoes with unblemished skins, as they will be more tender when cooked.
If you don’t have sweet potato on hand, butternut squash or pumpkin are great substitutes that will also work well here! Note: while you will still achieve the same creamy texture, you will end up with a slightly different flavour.
Serve with a dollop of cream or yoghurt on top, for a thicker, creamier soup.
Make it vegan. If you are looking to make this vegan and choose to serve with a dollop of cream or yoghurt, ensure that it is dairy free!
Leave out the chilli flakes. This soup only has a very mild tangy flavour, but if you would prefer to cut out the spice, I would recommend omitting the chilli flakes as a garnish.

Serving Suggestions

Optional garnishes to serve:

A handful of coriander.
Sprinkle of chilli flakes.
Lime wedges.
Drizzle of coconut yoghurt or dairy free cream.
A side of toasted homemade gluten free multi-seed bread.

Anti-Inflammatory sweet potato, ginger and tumeric soup

5 from 1 vote

Recipe by Lucy | Gluten Free Essence Course: MainCuisine: AustralianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This anti-inflammatory sweet potato, ginger and turmeric soup is a vibrant, simple and hearty soup for everyone to enjoy. A nourishing, sweet and lightly spiced soup that may be served with a dollop of cream, chilli flakes, lime wedges or bread on the side!

Ingredients

1 tblsp olive oil
1 onion, chopped
3 carrots, chopped
1 red pepper, chopped
500 g sweet potatoes, cubed
2 cloves garlic, diced finely
1.5 piece piece of ginger, chopped finely
1 tblsp turmeric powder
A pinch of salt
1/2 tsp cayenne pepper
3 cups vegetable stock
Garnishes
1 tsp chilli flakes (optional)
1 bunch coriander, to serve (optional)
lime wedges (optional)
yogurt or cream

Directions

Heat the olive oil in a large pot on medium – high heat. Once heated, add the onion, carrots, pepper and sweet potato and saute for 3-5 minutes until the veggies start to soften slightly.
Then add the garlic cloves, ginger, turmeric, salt, cayenne pepper and saute for a further 1-2 minutes until fragrant.
Add the stock to the pot and bring to the boil.
Reduce heat to low, then cover and simmer for 20 – 25 minutes.
Set aside and allow to cool completely before transferring the soup to a blender to puree the soup. If using an emulsion blender, you may skip the cooling step.
Return the soup to the pot and bring to a simmer.
Serve immediately. Garnish with yoghurt or cream, chilli flakes and coriander.

Notes

This soup freezes well! Freeze any leftovers to have on hand the next time you’re in need of some soup!
If you would like to make this vegan and decide to serve with cream or yoghurt, ensure that it is dairy free!
Serve with a dollop of cream or yoghurt on top, for a thicker, creamier soup.

Did you make this recipe?

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