Vegan Sweet Potato Soup Recipe

Name: Vegan Sweet Potato Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 2 tablespoons coconut oil; 1 medium yellow onion; 1 tablespoon garam masala; 3/4 teaspoon ground turmeric root; 3/4 teaspoon ground cumin; 1/2 teaspoon garlic powder; 2 large sweet potatoes; 2 cups low-sodium vegetable broth or chicken broth; 1 14.5 oz can coconut milk; 1 teaspoon salt; 1 cup toasted cashews; 1/2 cup cilantro

User Reviews

4.9

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
360 kcal
Course
Soup
Cuisine
Indian

Vegan Sweet Potato Soup Recipe

Farrah Baldwin

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Experience the magic of our Vegan Sweet Potato Soup! With its rich spices and wholesome ingredients, it's the ideal quick-fix for a hungry family, bringing creamy comfort to your table in 25 minutes.

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Ingredients

Servings

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 broth 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

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Instructions

Heat 1 tablespoon of 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 for 10 minutes or until the vegetables are tender.
Transfer the soup to a countertop blender and purée, 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 in a bowl, garnished with cashews and fresh cilantro.

Notes

Store the Vegan Sweet Potato Soup in an airtight container or a mason jar in the refrigerator, where it will stay good for up to 5 days. If you choose to freeze it in a mason jar, make sure to leave some space at the top for expansion. Store it this way for up to 3 months.
When ready to eat, thaw it in the refrigerator overnight. To reheat, simply warm the soup in a saucepan over medium heat until hot. Stir it occasionally. If the soup has thickened in storage, you may add a little water or vegetable broth to adjust its consistency.

Nutrition Information

Show Details

Serving 1serving Calories 360kcal (18%) Carbohydrates 38g (13%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Sodium 1121mg (47%) Potassium 666mg (19%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 16422IU (328%) Vitamin C 6mg (7%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 360 kcal

% Daily Value*

Serving	1serving
Calories	360kcal	18%
Carbohydrates	38g	13%
Protein	8g	16%
Fat	22g	34%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Sodium	1121mg	47%
Potassium	666mg	14%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	16422IU	328%
Vitamin C	6mg	7%
Calcium	58mg	6%
Iron	3mg	17%