Turmeric Spiced Coconut Milk Soup with Potato + Spinach

The turmeric shines through the coconut milk and potatoes to give this soup an earthy and grounded feel to it. There is a slight heat from the chili powder balanced nicely by the creamy texture of the soup, and a burst of fruity pomegranate seeds for variance and light.

2 large russet potatoes, diced
1 cup packed spinach
1 large onion, julienned
1 tsp coconut oil
2 cloves garlic, minced
2 tsp dried turmeric powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp pepper
1/4 tsp chili powder
1 tsp salt (more or less to taste)
1 can full fat coconut milk (400 ml)
4 cups water
Optional: Pomegranate seeds and turmeric to serve

View the full recipe at Spice + Sprout →