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aftermyown_heart
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Add olive oil to a heavy bottomed stockpot or dutch oven over medium heat.
Add diced onion, stir to coat in olive oil, and season generously with kosher salt.
Saute diced onion over medium heat for several minutes until soft, stirring occasionally.
Add diced garlic, stir, and cook until garlic is fragrant, about a minute.
Add the sweet potatoes, carrots, broth, and half of the ginger to the pot.
Season generously with several big pinches of kosher salt, bring to a boil, and then simmer, covered, for about 25 minutes, or until the veggies are fork-tender.
Add the remaining ginger, turmeric, curry powder, lime juice, and cilantro to the pot, and stir to combine.
Blend everything in a blender or with an immersion blender until smooth.
Transfer back into the dutch oven to keep warm until serving. Stir in maple syrup and heavy cream (or coconut milk)
Serve while warm, topping individual bowls with more chopped cilantro, freshly squeezed lime juice, and crushed red chili flakes.