Vegan Indian Sweet Potato Soup

• Gluten free
• Paleo

• Produce

  • 1/2 cup Cilantro
  • 1/2 tsp Garlic powder
  • 2 Sweet potatoes, large
  • 1 Yellow onion, medium

• Canned Goods

  • 1 (14.5 oz can Coconut milk
  • 2 cups Vegetable or chicken broth, low sodium

• Baking & Spices

  • 1 tbsp Garam masala
  • 1 tsp Salt
  • 3/4 tsp Turmeric, ground root

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, toasted
  • 3/4 tsp Cumin, ground

Found on thewanderlustkitchen.com

Description

Ingredients

• 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
• 1 cup toasted cashews, chopped
• 1/2 cup cilantro, roughly chopped

Directions

• 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.