Step 1
Peel and chop the sweet potatoes, onions, and carrots into small cubes. Mince the garlic cloves and set aside.
Step 2
In a large pot, heat a little oil over medium heat. Sauté the onions and garlic until fragrant and translucent.
Step 3
Add the chopped carrots and sweet potatoes to the pot. Stir in the curry powder and cook for 2-3 minutes until the spices release their aroma.
Step 4
Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
Step 5
Add the coconut milk and season with salt and pepper. Use an immersion blender to puree the soup until smooth and creamy.
Step 6
Adjust seasoning as needed.
Step 7
Serve hot, garnished with a drizzle of coconut milk or fresh herbs.
