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    Turmeric and Sweet Potato Soup

    Enjoy this delicious, hearty soup—a pretty yellow color, thanks to the turmeric—any time you're in the mood for a comforting bowl of wellness. If you prefer to cook the chickpeas from scratch, you can shorten the soaking period by boiling them (in enough water to cover by several inches) for 5 minutes, and then letting them stand in the pot for an hour.

    2 tbsp olive oil

    1 yellow onion, chopped

    1 sweet potato, skin on, diced into penny-sized pieces

    1 red bell pepper, chopped

    1 jalapeño (optional,) seeded and minced

    2 tsp ground turmeric (use 1 tbsp of curry powder if not available)

    1 1/2 tsp dried basil

    1 tsp paprika

    1/4 tsp ground ginger

    1/4 tsp ground cinnamon

    1 tbsp 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 1/2 cups cooked chickpeas or 1 can (15 oz) drained and rinsed

    2 cups chopped kale

    2 tbsp lemon juice

    Salt and pepper

    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 jalapeño (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, and serve.

    Yields 4–6 servings

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      **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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