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Vegan Indian Sweet Potato Soup Recipe

This Vegan Indian Sweet Potato Soup is richly spiced and made from simple, fresh ingredients. Perfect for busy nights and hungry families, this creamy soup is on the table in under 25 minutes!
4.8 from 15 votes
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Course: Soups & Stews
Cuisine: Indian
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
Calories: 497kcal
Author: The Wanderlust Kitchen
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Ingredients

For the Soup
  • 2 tablespoons coconut oil - or substitute olive oil, divided
  • 1 medium yellow onion - peeled and chopped
  • 1 tablespoon garam masala
  • 3/4 teaspoon ground turmeric root
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 large sweet potatoes - peeled and diced
  • 2 cups low-sodium vegetable or chicken broth
  • 1 14.5 oz can coconut milk
  • 1 teaspoon salt
For Garnish
  • 1 cup toasted cashews - chopped
  • 1/2 cup cilantro - roughly chopped

Instructions

  • Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes and saute for 3-5 minutes until lightly browned. Add the onion and continue to cook for another 1-2 minutes until softened.
  • Sprinkle the garam masala, turmeric, cumin, and garlic powder over the vegetables and saute for 30 seconds until fragrant. Add the vegetable broth and allow the mixture to come to a boil. Cover the pot, reduce the heat to low, and simmer 10 or until the vegetables are tender.
  • Transfer the soup to a counter-top blender and puree, being careful not to let the steam blow the top off the blender.
  • Pour the coconut milk and salt into the blender and pulse until well combined. Taste and add salt as needed.
  • Serve garnished with cashews and cilantro.
Nutrition Facts
Vegan Indian Sweet Potato Soup Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
497
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
20
g
125
%
Polyunsaturated Fat
 
14
g
Cholesterol
 
1
mg
0
%
Sodium
 
1045
mg
45
%
Carbohydrates
 
41
g
14
%
Fiber
 
7
g
29
%
Sugar
 
11
g
12
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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