Want to add a little more bulk or texture? Stir in some cooked beluga lentils, chickpeas, quinoa, brown rice, farro or couscous at the end of cooking. Other good additions? Chunks of cooked tofu, shredded cooked chicken, or handfuls of spinach, stirred in the soup until wilted.
You will need:
In a large saucepan, heat the oil over medium heat. Add the chopped onion and cook until translucent, about 8 minutes. Stir in the garlic and cook just until fragrant, about a minute or two. Add the chunks of sweet potato and carrot, the curry powder, a tsp of kosher salt and several grinds of black pepper. Cover with the broth or water and bring to a simmer. Cook until the sweet potatoes and carrots are very tender, then puree the mixture in two or three batches in a blender (take care – hot liquids expand when you blend them). Puree until very smooth, then pour soup back into the pot. Stir in the coconut milk. If soup is too thick, add more water or broth until it reaches the desired consistency. Taste for seasoning, adding more salt and pepper if needed.