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Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes and sautƩ 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.
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Sprinkle the garam masala, turmeric, cumin, and garlic powder over the vegetables and sautƩ 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 minutes or until the vegetables are tender.
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Transfer the soup to a counter-top blender and puree, being careful not to let the steam blow the top off the blender.
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Pour the coconut milk and salt into the blender and pulse until well combined. Taste and add salt as needed.
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Enjoy!
