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.
Tips & Tricks: For a good coriander flavor, buy whole coriander the toast and grind before adding to the soup. Also, if you do not feel like buy a yellow onion and scallions, swap the yellow onion out for 1 bunch of scallions.
TURMERIC SWEET POTATO
One of the things I love most about this soup is how easily it can be adapted. The core flavors can easily stand up to changing the vegetable or adding protein. A few of my favorite ways to switch up this turmeric sweet potato soup:
LENTILS: For an added bump of protein, add ½ cup red lentils to the soup and drop the amount of sweet potatoes back to ¾ pound. Cook until the lentils are tender, adding more broth as needed.
CARROTS: Carrots are also really lovely in this soup. Use all carrots in place of the sweet potatoes or use half carrots, half sweet potatoes.
CORIANDER: I love the bright, citrusy flavor of coriander. If you’re feeling adventurous, boost the amount of coriander up to 2 teaspoons. It becomes the predominant flavor but it’s really good.