Golden Turmeric Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • 2 tbsp coconut oil
  • 1 onion, roughly chopped
  • 2-inch piece of ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 cup bone broth
  • 2 cups white sweet potato, cubed
  • 2 tbsp turmeric powder
  • ½ tsp ginger powder
  • ¼ tsp cinnamon powder
  • 1½ tsp sea salt
  • 1 can BPA-free coconut milk (or 13.5 ounces homemade)
  • 1 lemon, juiced
  1. Heat the coconut oil in the bottom of a medium saucepan on medium heat. When the fat has melted and the pan is hot, add the onions and cook, stirring, for five minutes, or until lightly browned and translucent.
  2. Add the garlic and fresh ginger and cook, stirring, for another minute, or until fragrant.
  3. Add the bone broth, sweet potato, turmeric, ginger, cinnamon, and sea salt to the pot and mix. Bring to a boil and then cover and turn down to a simmer on low to cook for 10 minutes, or until sweet potatoes are just soft. When finished, turn off the heat and let the mixture cool for 5 minutes.
  4. Place the coconut milk and lemon in the blender with the turmeric mixture, and (being careful to use a towel over the lid to protect your hands) blend until fully smooth and combined.
  5. Your turmeric sauce is ready to be served as an accompaniment to protein, vegetables, stored, or used in another recipe!
Recipe by Autoimmune Wellness at