In a large soup pot over medium heat, add coconut oil. Once melted, toss in chopped onion and salt. Sauté for about 8 minutes until translucent.

Stir in sweet potatoes along with garam masala, ground coriander, ginger, turmeric, cumin, and remaining salt and pepper. Cook for 5 minutes.

Add low sodium broth to the pot and bring to a gentle boil. Reduce heat and simmer for 25-30 minutes until sweet potatoes are tender.

Stir in coconut milk and fresh cilantro. Allow the soup to cool for a few minutes before blending.

Using a food processor or immersion blender, puree the soup until smooth.

Ladle soup into bowls and garnish with additional cilantro and your choice of almonds or cashews.