Peel and cut sweet potatoes into cubes, chop the onion and garlic.
Heat the olive oil in a large pot, add the sweet potato, onion and garlic and cook for 10 minutes.
Add the lemon zest, turmeric and coconut milk. Bring to a boil, cover and simmer for 15 minutes.
Meanwhile, toss the nuts with maple syrup, then add the curry powder and salt. On a baking sheet lined with a parchment paper, spread the nuts and bake at 300°F for 15 minutes. Let cool then chop coarsely. Set aside.
Heat 1/4 cup of coconut milk with a teaspoon of chopped ginger and set aside.
Using a hand mixer, blend the soup until smooth and creamy. Adjust seasoning to taste.
Serve in bowls, top with a spoonful of the heated ginger-coconut milk, and the roasted nuts.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.