Heat the olive oil in a large saucepan or pot on medium-high heat and cook the onion till soft and caramelized about 8 to 10 minutes.

Add the garlic, curry paste and turmeric, stir tother and cook for about a minute.

Add the sweet potatoes, season with salt and pepper, add 2 cups of water, cover and let it cook on medium heat for 15 minutes or until the water has halved in quantity. Add the carrots and the remaining water. Taste for seasoning again. Cover and let it cook until the veggies are tender. Remove the lid and cook for an additional 5 minutes without the lid.

Let the soup cool, pour into a blender, add the roasted butternut and blend into a smooth soup puree.

Serve warm with veggies, roasted pumpkin seeds, and fresh herbs.