Savory Sweet Potato Turnip Soup
Creamy, comforting, and irresistibly flavorful, this Savory Sweet Potato Turnip Soup is a vibrant bowl of goodness that combines the natural sweetness of sweet potatoes with the earthy depth of turnips. Infused with aromatic spices like cumin, coriander, and smoked paprika, and finished with rich coconut milk for an ultra-smooth texture, this soup promises to warm you from the inside out. With its wholesome blend of root vegetables, a hint of fresh thyme, and a garnish of chopped parsley, it’s a nutrient-packed delight that's as beautiful as it is satisfying. Perfect for cozy weeknight dinners or meal prep, this one-pot vegan soup is easy to prepare in under an hour and pairs wonderfully with crusty bread or a fresh green salad.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 2 medium (about 1 lb) sweet potatoes
- 2 medium (about 12 oz) turnips
- 1 large carrot
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 4 sprigs (or 1 teaspoon dried thyme) fresh thyme
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Peel and dice the onion, sweet potatoes, turnips, and carrot into small, even-sized pieces. Mince the garlic cloves.
In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté for 2-3 minutes until soft and translucent.
Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Stir in the diced sweet potatoes, turnips, and carrot. Mix well to coat the vegetables in the oil and aromatics.
Sprinkle in the ground cumin, coriander, smoked paprika, salt, and black pepper. Stir everything to evenly combine the spices.
Pour the vegetable broth into the pot and add the sprigs of fresh thyme. Bring the mixture to a boil over high heat, then reduce the heat to low and cover. Let it simmer for 25-30 minutes, or until the sweet potatoes and turnips are fork-tender.
Remove and discard the thyme sprigs. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Stir in the coconut milk and let the soup simmer for another 5 minutes to heat through. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5651 mg | 246% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 106.4 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3807 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
