How to Make Vegan Sweet Potato Soup
Step #1: 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. 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! Step #2: 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. Step #4: Pour the coconut milk and salt into the blender and pulse until well combined. Taste and add salt as needed. 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.
