2tablespoonscoconut oil - or substitute olive oil, divided
1medium yellow onion - peeled and chopped
3/4teaspoonground turmeric root
2large sweet potatoes - peeled and diced
2cupslow-sodium vegetable or chicken broth
114.5 oz can coconut milk
1cuptoasted cashews - chopped
1/2cupcilantro - roughly chopped
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.
Vegan Indian Sweet Potato Soup Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.