Goodness me this turmeric ginger soup is delicious! There is something about the way that the warming spices dance with the sweetness of the coconut and sweet potato. This combo creates a special blend of delectableness.

This recipe benefits from fresh ginger and garlic, whilst using dried ground turmeric and pepper. A lot of people have these ingredients to hand already (or if not, they are very easy to come by). This makes it an exceedingly easy soup to make.

Add sweet potatoes, coconut milk from a can, some chickpeas and optional parsley and you’ve got a gorgeous chorus of delight in a bowl to enjoy!

Turmeric is the special guest in this tumeric ginger soup

Turmeric is the special guest in this recipe. It is responsible for that vibrant yellow colour. I am using dried ground turmeric, although if you have got the fresh root then please do go ahead and use that instead.

Turmeric will leave your hands glowing yellow, so do be careful if you aren’t looking for that desired effect.

The health benefits of turmeric in brief

It’s well accepted these days that turmeric…

promotes healthy joint function

encourages glowing, clear skin

works as a powerful anti-inflammatory

encourages a healthy heart

improves memory

supports the digestive system

is a powerful antioxidant

The list of health benefits is remarkably long. I have found reams of studies available online to show the effectiveness of turmeric (although unfortunately a lot of the studies have been done on animals). This amazing spice has been used successfully in Ayurvedic and Chinese traditions for thousands of years and more recently in many other traditional cultures.

Turmeric and curcumin: One of the primary healing agents in turmeric is thought to be derived from it’s yellow/orange pigment curcumin. Many people use curcumin in isolation with admirable benefits. However, I feel that for daily purposes, using the ‘whole’ turmeric spice, in fresh or ground form is optimal for ongoing health and wellness.

Really my article all about the health benefits of turmeric here:

Everything you need to know about Turmeric – the golden spice

Ginger has excellent benefits in this soup

I’ve also included a nice dose of ginger in the recipe too. Apart from that delightful zingy, zesty flavour, gingers incredible healing effects put it right at the top of my list of go-to plant-foods for medicinal purposes.

Ginger is a well loved, tried and tested flavoursome spice that has been revered for a myriad of health benefits throughout the aeons.

Apart from being good for detoxification and cleansing, it works a treat here, complementing the other spices to perfection. Read all about ginger and it’s amazing benefits HERE

Health benefits of sweet potato:

Sweet potatoes are especially high in vitamin A (in the form of beta-carotene). In fact, one sweet potato is said to carry at least 400% of your RDA!

They also have high levels of Vitamin C & the B vitamins, manganese, potassium, copper, phosphorus, antioxidants – to name a few.

Who’d have thought that one of the most delicious vegetables could be such a nutritional powerhouse? As if that’s not enough, you’ll be pleased to know that sweet potatoes have also been shown to help regulate blood sugar levels (even in people with type 2 diabetes).

OK let’s make this delicious together. Here’s the recipe (with handy print out button if that helps!)…

Turmeric & Ginger Sweet Potato Soup with Coconut Milk Yield: 3 bowls Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Delicious Turmeric & Ginger Soup with Sweet Potato & Coconut Milk. Filled with nutritional benefits and a delightful dance of warming spices. Print Ingredients 2 large sweet potatoes (700g approx)

150ml water ( 2/3 of a can)

400ml (1 can) coconut milk - full fat

1 inch cubed fresh ginger

1 large garlic clove

1 teaspoon sea salt

1 teaspoon turmeric powder

Twist black pepper

Handful chickpeas (pre-cooked)

Handful fresh parsley 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!

Pin this turmeric ginger soup for later…