Mince the onion, garlic and ginger, preferably in a food processor.
Heat coconut oil over medium heat and sauté onion, garlic and ginger about 5-7 minutes until softened and fragrant.
Add curry powder, mix well, and sauté another minute.
Add the chicken broth and sweet potatoes and bring to a boil. Reduce heat, cover and simmer about 15-20 minutes until sweet potatoes are tender.
Puree with an immersion blender, regular blender, or mash with a potato masher.
Add coconut milk, mix well and simmer a few more minutes.
Add salt and pepper, to taste.
Ladle into bowls and top with optional accompaniments.
Notes
Add less broth and less coconut milk for a thicker consistency and vice versa. Add less broth and MORE coconut milk for a more coconutty (yes, coconutty) flavor. Add some chili powder or chili flakes for a little more zing. Add more curry powder for more curry flavor and vice versa or just leave it out entirely if you're not a curry fan.
Recipe by Scratch Mommy at https://scratchmommy.com/broth-and-soup-sweet-potato-coconut-curry-recipe/