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To make the sweet chile sauce, combine the smashed garlic, crushed red pepper flakes, Mayan sea salt, sugar, water, and rice vinegar in a small saucepan.
Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
Remove from heat and let cool. Once cooled, strain the sauce and set aside.
To make the soup, heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, ginger, and garlic. Cook until the onion is translucent, about 5 minutes.
Stir in the Vietnamese sweet lemon curry and Mayan sea salt.
Add the sweet potatoes and carrots to the pot, stirring to coat them with the curry mixture.
Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the sweet potatoes and carrots are tender.
Using an immersion blender or regular blender, puree the soup until smooth.
Stir in the sweet chile sauce and soy sauce or tamari. Taste and adjust seasoning if needed.
To serve, ladle the soup into bowls and garnish with fresh cilantro leaves. Drizzle extra sweet chile sauce on top if desired.