Step 1

Heat olive oil over medium heat in a large pot.

Step 2

Add yellow onion and cook, stirring regularly for about 5 minutes. It will turn just translucent and lightly browned.

Step 3

Add the fresh ginger and fresh garlic, and cook for about 1 minute.

Step 4

Add ground cumin, coriander, turmeric, cayenne, and salt, cooking for about 30 seconds.

Step 5

Pour vegetable broth into the mixture all at once, and stir well to deglaze the pan.

Step 6

Reduce the heat to medium-low, and add the tomatoes and the sugar.

Step 7

Bring to a simmer, cooking for 20 minutes.

Step 8

Remove the pan from the heat.

Step 9

Puree the soup with an immersion blender. If you don't have an immersion blender, you can blend in batches in a regular blender.

Step 10

Add coconut milk to the soup and return to heat.

Step 11

Just before serving, stir in lime juice, top with a drizzle of coconut milk, and add salt and pepper to taste.