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!
Is it me, or are soups and blenders made for each other?
It can’t be JUST me, because when I think about it, two of my most popular recipes involve both soup and blenders. I know you guys are going to LOVE this vegan potato soup recipe just as much as my Mulligatawny Soup and Tuscan Bean Soup!
This simple recipe features gorgeous orange-flesh sweet potatoes, onion, vegetable broth, and coconut milk. Spiced with garam masala, turmeric, cumin, and garlic powder, this soup is full of flavor and easy to make any time of year!
I like to freeze leftovers in mason jars to keep on-hand for easy lunches. Talk about winning, am I right?
Just look at this beautiful bowl of Indian sweet potato soup vegan style!
I made today’s vegan sweet potato soup recipe with Frontier Co-op’s spices and KitchenAid’s Magnetic Drive Torrent Blender.
Vegan Indian Sweet Potato Soup Recipe
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 sauté for 3-5 minutes until lightly browned. Add the onion and the other tablespoon of oil and continue to cook for another 1-2 minutes until softened.
- Sprinkle the garam masala, turmeric, cumin, and garlic powder 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 minutes 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
My good friends over at Frontier Co-op compensated me for my time to create this recipe. As always, all content and opinions are my own!
Flavourful and creamy. I was worried because the recipe didn’t come for salt. But there is so much flavour it’s amazing. Thank you.
Hi Linda, I made this soup today and followed your recipe. It was AMAZING!!!!! I loved the fact your recipe commands to saute the sweet potatoes first. I added the coconut oil when the potatoes where almost done and left it if a low-medium for another 10 minutes and then blended and let is simmer for another 5-10 minutes. It was so delicious. Thank you for sharing this recipe.
Wonderful recipe. The whole family loves it!
Made this today, following the instructions up until it started boiling. Then I left it to simmer all day in the crockpot. It was really, really good.
This looks delicious and I’d love to try it out! I was just wondering…my son has a nut allergy, could I simply omit the cashews or should I substitute it for something else? Thanks for any input you might have! 🙂
You can omit the cashews but the soup might be a little thin 🙂
Why would the soup be ‘thin’ if the cashew topping is omitted? Are some of the cashews supposed to be pureed with the vegetable mixture? Please clarify. Also, have you tried roasting the onion, sweet potatoes and seasonings instead of sweating them in dutch oven? Just wondering how to best enhance the flavor.
Hi Terry, I’m not sure why the comment of the soup being thin as the cashews are optional topping. None are to be pureed. I have not tried toasting those, but you can give it a go and let us know how it works out.