19 Aug. 17 Go Back to Recipes


2 tablespoons coconut oil (or substitute olive oil), divided
2 large sweet potatoes, peeled and diced
1 onion, peeled and rough chopped
1 tablespoon garam masala
3/4 teaspoon ground turmeric root
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
2 cups vegetable broth
1-14.5 oz can full-fat coconut milk
1 teaspoon salt

For Garnish
1 cup raw cashews, chopped and toasted
1/2 cup cilantro, roughly chopped

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes and sauté for 3-5 minutes until lightly browned. Add the onion and continue to cook for another 1-2 minutes until softened.

Sprinkle all the spices over the vegetables and sauté 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 soup to a 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.