This soup is perfect for Meatless Mondays or simple Lenten soup suppers - but to make it truly vegetarian, you will need to substitute vegetarian stock for the chicken stock (although I think it tastes better with chicken stock).
Heat the olive oil in a big soup pot. Add onions, salt, and pepper, stirring until onions are translucent.
Stir in the curry powder, coriander, and garlic, and stir for 1 minute.
Add stock, sweet potatoes, and carrots. Cover and bring to a boil until the sweet potatoes are tender when pierced with a fork (about 25 minutes).
Purée the soup with a stick blender and stir in the fresh lime juice. Garnish with chopped cilantro and pumpkin seeds.
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