Turmeric is a traditional seasoning used in curries and other East Indian dishes. This golden, warming soup is flavored with curry power plus turmeric and black pepper essential oils. These oils not only complement each other as seasonings but also work synergistically for powerful health benefits. Both are highly analgesic, anti-inflammatory, and antioxidant—to name just a few properties. You will love this soup, and it will love you back!
Many thanks to Ashley Farrell, a dōTERRA® Wellness Advocate and AromaTools® customer, for her Instagram recipe (slightly adapted). Ashley recommends topping the soup with caramelized onions and toasted pepita seeds (the green insides of pumpkin seed shells).
[recipe title=”Sweet Potato Curry Soup” servings=”4″ time=”30 minutes active” difficulty=”Easy”]
2 Tbsp. (or more) olive or coconut oil
2 large sweet potatoes (not yams)
1 medium yellow onion (~1 c.)
3 cloves garlic, minced (~1 Tbsp.)
2 ½ c. vegetable or chicken broth (or chicken bone broth)
½ c. coconut milk (full fat)
1 lime, juiced (~2 Tbsp.)
2 tsp. curry powder
1 tsp. garlic salt
1 drop turmeric essential oil
1 drop black pepper essential
- Coat the bottom of a large cooking pot with olive or coconut oil, and warm on medium heat. Peel and cube raw sweet potatoes. Begin to sauté potatoes while you chop onion and mince garlic. Add these to the pot, and continue to cook until the color deepens.
- Add the broth. Simmer on low until the sweet potatoes are soft.
- Cool slightly, and pour the contents of the pot into a blender. Add the coconut milk, curry powder, and garlic salt. Blend until smooth.
- Return soup to pot. Add lime juice and essential oils. Stir to combine.