Preheat your oven to 400°F (200°C).

Spread the chopped sweet potatoes on a baking sheet and drizzle them with olive oil. Roast for 25–30 minutes until tender and golden brown.

In a large soup pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.

Toss in the minced garlic and grated ginger. Cook for another minute until fragrant.

Stir in the red curry paste and cook for 1–2 minutes.

Add the roasted sweet potatoes, full-fat coconut milk, and vegetable broth to the pot. Stir well and bring to a simmer.

Using an immersion blender, blend until smooth and creamy.

Stir in the lime juice, then season with salt and pepper to taste.

Adjust the consistency with more vegetable broth if too thick.

Serve warm, drizzling extra coconut milk on top and garnishing with fresh cilantro if desired.