Curried Sweet Potato Soup (Vegan)

This is a deliciously simple and comforting soup that is great for chilly days (or any day!), and is even kid-approved in our house due to its mild flavors and creamy texture.


  • 2 T avocado oil (or oil of your choice)
  • 1 large or 2 small yellow onions
  • 1.5 teaspoons kosher salt
  • 1 teaspoon pepper
  • 4 cups diced sweet potato
  • 1.5 teaspoons cumin
  • 1/4 teaspoon ground ginger
  • 1 1/4 teaspoons turmeric
  • 1 teaspoons garlic powder
  • 2 teaspoons curry powder
  • 1 teaspoon dried oregano
  • 1/2-1 teaspoon chili powder (vary according to spice preference)
  • 32 oz. vegetable broth
  • 1 can full fat coconut milk
  • Fresh cilantro for garnish (optional)


  1. In a large pot over medium-low heat, add oil, onions, salt and pepper. Cook until onions are translucent, about 8 to 10 minutes, stirring often and adding small amounts of water (if needed) to prevent sticking.
  2. Add remaining ingredients except coconut milk. Cover and bring to a boil, then lower heat to maintain a low simmer and cook (still covered) for about 15 minutes until potatoes are tender.
  3. Stir in coconut milk.
  4. Blend with an immersion blender, or in a blender or food processor. If using a blender or food processor, blend in 2 to 3 batches depending on the size of your gadget.*
  5. Top with chopped fresh cilantro, if desired.

* Please take extra caution to avoid burning yourself, and leave some room for air to escape out the top of the machine (can gently cover with a kitchen towel while blending.


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