Ingredients
2 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 tsp curry powder (or adjust to taste)
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp smoked paprika (optional for smoky flavor)
3 medium sweet potatoes, peeled and cubed
3 large carrots, peeled and sliced
4 cups vegetable broth
1 cup canned coconut milk (full-fat or light, based on preference)
1 tsp salt
1/2 tsp ground black pepper

Optional toppings: A drizzle of coconut milk or fresh, chopped parsley

Instructions
Heat 2 Tbsp of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes. Add the curry powder, cumin, turmeric and smoked paprika (optional). Stir well to coat the onions, garlic and ginger with the spices.

Add the cubed sweet potatoes, sliced carrots and 4 cups vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes or until the sweet potatoes and carrots are soft.

Use an immersion blender to blend the soup until smooth. Stir in the 1 cup of coconut milk, salt and black pepper. Simmer for 2-3 minutes, allowing the flavors to meld.