Step 1

Preheat oven to 325 degrees F. and line a sheet pan with parchment paper.

Step 2

In a small bowl stir together the coconut oil, curry powder and red curry paste until combined.

Step 3

Add in the cashew and toss until coated. Season with salt and pepper.

Step 4

Dump them onto the prepared sheet pan and roast for 8-12 minutes or until they are golden brown. Keep an eye on them as nuts tend to burn quickly.

Step 5

Heat the oil in a large pot over medium-high heat. Add in the onion and sauté 3-4 minutes. Add in the garlic, ginger, red curry paste and sriracha (or chile paste) and sauté another 1-2 minutes.

Step 6

Add in the sweet potatoes and carrots and season with salt and pepper. Stir everything together then pour in the vegetable broth.

Step 7

Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender.

Step 8

Turn off the heat and use an immersion stick blender* to purée the soup. Stir in the coconut milk and taste for seasoning.

Step 9

Serve the soup topped with the chopped curry roasted cashews, cilantro, shredded coconut and lime wedges.