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  • 1 Tablespoon cooking oil of choice
  • 2 Teaspoons whole cumin seeds
  • 1 inch knob of fresh turmeric grated or 1 teaspoon dry powder turmeric
  • 1 Teaspoon ground coriander
  • 1 onion chopped
  • 1 inch knob of ginger grated
  • 3 garlic cloves chopped
  • 1/4 teaspoon red pepper chili flakes / optional
  • 2 celery stalks sliced
  • 2 tomatoes rough chopped
  • 2 pounds yams or sweet potatoes peeled and chopped (approx 2 very large potatoes)
  • 1 quart vegetable broth
  • Unsweetened coconut yogurt to swirl into serving bowls right before serving – optional


  1. Heat 1 Tablespoon oil in a soup pot over medium heat.
  2. Add cumin seeds, turmeric and coriander, stir and blend. Continue adding onion, garlic, ginger and dry chili flakes if using.
  3. Add the rough chopped sweet potatoes, celery, tomatoes, 1 teaspoon fine sea salt and 1/2 teaspoon black pepper.
  4. Add Vegetable broth and continue cooking for 20 minutes, until sweet potatoes are fork tender.
  5. Puree soup with a hand held blender. An alternate method is to cool soup and puree in a blender or food processor.  Then return to pot and reheat, adding a slight bit of water if needed.

Yield:  6-8 Servings

This recipe came from a student of Almost Vegan Cooking School.

It is a delicious soup, and a great way to experiment with fresh turmeric and ginger. It was developed by Anschutz Health and Wellness Center, UC Health.