Roasted Turmeric and Sweet Potato Broth
This broth is a vibrant and flavorful way to warm up on a cold day. The roasted sweet potato adds a natural sweetness, while the turmeric provides a warm, earthy flavor. The coconut milk gives the broth a rich and creamy texture, and the fresh parsley adds a bright, herbaceous note. This broth is easy to make and can be tailored to your own taste preferences. For example, you can add more turmeric for a stronger flavor, or you can add some chopped ginger for a bit of heat. You can also use different types of vegetables, such as carrots, celery, or parsnips.
The inspiration for this broth came to me one day when I was walking through the farmers market. I saw a beautiful display of sweet potatoes, and I was immediately struck by their vibrant orange color. I knew that I wanted to use them to make something special. I also had some turmeric on hand, and I thought that its warm, earthy flavor would pair well with the sweetness of the potatoes. I experimented with different proportions of sweet potatoes and turmeric, and I finally settled on the recipe that I'm sharing with you today.
Roasted Turmeric and Sweet Potato Broth Roasted Turmeric and Sweet Potato Broth Roasted Turmeric and Sweet Potato Broth Roasted Turmeric and Sweet Potato Broth
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • ½ teaspoon ground turmeric
  • 1 teaspoon freshly ground black pepper
  • Salt to taste
  • 4 cups vegetable broth
  • ½ cup unsweetened coconut milk
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato with olive oil, turmeric, black pepper, and salt.
  3. Roast in the oven for 15-20 minutes, or until tender and slightly caramelized.
  4. Transfer roasted sweet potato to a large pot.
  5. Add vegetable broth and bring to a boil.
  6. Reduce heat and simmer for 15 minutes.
  7. Use an immersion blender or regular blender to puree the soup until smooth.
  8. Stir in coconut milk and parsley.
Why It Works
  • Roasting the sweet potatoes brings out their natural sweetness and caramelizes them slightly, which adds a delicious depth of flavor to the broth.
  • The turmeric provides a warm, earthy flavor that complements the sweetness of the potatoes and the creaminess of the coconut milk.
  • The coconut milk gives the broth a rich and creamy texture, and it also adds a touch of sweetness.
  • The fresh parsley adds a bright, herbaceous note that balances out the other flavors in the broth.