Step 1

To a large pot, add the onion, garlic, sweet potato and 1 to 2 tablespoons of water. Sauté until softened, approximately 5 minutes.

Step 2

Stir in the ginger, turmeric, cumin, curry powder and salt. Coat the vegetables and toast the spices until fragrant, approximately 5 minutes. Pour in the vegetable broth and coconut milk. Bring to a boil, and then simmer for 15 minutes, until the sweet potato is cooked through.

Step 3

Add the rice noodles and cook until tender, approximately 4 minutes. If you're meal prepping, cook the noodles separately according to package directions. Serve in bowls with desired toppings.