Turmeric and Sweet Potato Soup
Featured in: Recipes  |  April 2017

Turmeric and Sweet Potato Soup


Yield: 4-6

Enjoy this delicious turmeric hearty soup anytime you’re in the mood for a comforting bowl of wellness.

Also, check out our new Source of Life Garden Curcumin supplement made with certified organic turmeric root.

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  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 sweet potato, skin on, diced into penny-sized pieces
  • 1 red bell pepper, chopped
  • 1 jalapeno (optional,) seeded and minced
  • 2 teaspoons ground turmeric (use 1 tablespoon of curry powder if not available)
  • 1 ½ teaspoons dried basil
  • 1 teaspoon paprika
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon soy sauce or Bragg’s Liquid Aminos
  • 1 can (15 oz.) no-or low-salt diced tomatoes with juices
  • 5 cups vegetable broth
  • 1 cup small pasta
  • 1 ½ cups cooked chickpeas or 1 can (15 oz.) drained and rinsed
  • 2 cups chopped kale
  • 2 tablespoons lemon juice
  • Salt and pepper to taste


  1. In a large soup pot, warm the olive oil over medium heat. Add onion and saute until translucent, about 4 minutes.
  2. Add sweet potato, red bell pepper and jalapeno (if using) and cook another 4 minutes.
  3. Add turmeric, basil, paprika, ginger, cinnamon and soy sauce and stir until all ingredients are coated and spices warm up, about 1 minute.
  4. Add tomatoes and broth, cover and let simmer until sweet potatoes are almost tender, about 8 minutes.
  5. Add pasta, uncover and cook until pasta is tender, about 8 minutes.
  6. Fold in the chickpeas, kale and lemon juice and simmer until kale wilts and chickpeas are warm, about 4 more minutes. Add salt and pepper to taste.
  7. Serve and enjoy!