A colourful, comforting soup topped with caramelized hazelnuts.
Peel and cut sweet potatoes into cubes. Chop the onion and garlic.
Heat the olive oil in a large pot and add the sweet potato, onion and garlic and cook for 10 minutes.
Add the lemon zest, turmeric and coconut milk. Bring to a boil and cover and simmer for 15 minutes.
Meanwhile, toss the nuts with the 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 (150°C) for 15 minutes. Let cool, then chop coarsely and set aside.
Heat 1/4 cup of coconut milk with a teaspoon of chopped ginger and set aside.
Using an immersion blender, blend the soup until smooth and creamy. Adjust seasoning to taste.
Serve topped with a spoonful of the heated ginger-coconut milk, and the roasted nuts.