Step 1

In a large pot, warm the oil over medium heat. Add the onion, carrots, garlic and ginger. Stir together and cook for about 5 minutes, until onion is translucent.

Step 2

To the pot, add the curry and coriander. Cook, while stirring together, for a few more minutes.

Step 3

Next add the sweet potato and squash along with the broth. Depending on how thick you like your soup, you can use 4 or 5 cups. You can always start with 4 cups and see if you want to add more after blending. Bring to a boil then reduce to a simmer. Cover and cook for about 20 minutes, until potato and squash are fork tender. Remove from heat and set aside to cool for 10-15 minutes (note: this step isn't needed if using an immersion blender).

Step 4

Transfer the contents of the pot to a blender along with the coconut milk. If your blender isn't big enough you can also wait to add the coconut milk when you pour the soup back into the pot. Blend everything together on high until smooth.

Step 5

Pour the pureed soup back into the pot over low heat. Pour in the coconut milk now if you haven't yet. Stir to combine and cook until heated through. Serve warm and enjoy!