Indian Sweet Potato Soup

By Keith Hubner

January 30, 2017

A great soup as a starter and easy enough to be a perfect winter lunch warmer

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4



500ml vegetable stock

1 medium yellow onion, peeled and chopped

2 large sweet potatoes, peeled and diced

Single Prep dish

1 tablespoon garam masala

3/4 teaspoon ground turmeric root

3/4 teaspoon ground cumin

1/2 teaspoon garlic powder

Ready to go

2 tablespoons coconut oil

1 400ml can of coconut milk

1 teaspoon salt


Curry Powder (if you want some heat)

Chopped cashews (optional garnish)


1Boil the kettle and get that stock ready!

2Chop up the sweet potato and onion ready to go.

3Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat.

4Add the sweet potatoes and saute for 3-5 minutes until lightly browned.

5Add the onion and continue to cook for another 1-2 minutes until softened.

6Sprinkle the garam masala, turmeric, cumin, and garlic powder over the vegetables and saute for 30 seconds until fragrant.

7Add some curry powder if you like spice!

8Add the vegetable broth and allow the mixture to come to a boil. Cover the pot, reduce the heat to low, and simmer 15 Minutes or until the vegetables are tender.

9Blend like you just don't care!

10Add the coconut milk and salt and blend again until well combined.

11Taste and add more salt if needed

Adapted from


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