Step 1

Heat the vegetable oil in a large pot over medium-high heat. Add the onion, ginger, garlic, salt, and pepper and cook for about 3 minutes, until the onions begin to soften and become aromatic.

Step 2

Add the brown sugar, turmeric, and curry paste and stir to coat the aromatics. Cook until the mixture is fragrant and begins to simmer, about 5 minutes.

Step 3

Add the potatoes and coconut milk. Stir to combine and bring to a boil. Once boiling, cover, reduce the heat to low and simmer until the potatoes are tender, about 20 minutes. Remove from the heat.

Step 4

Ladle the soup into bowls and garnish with whatever vegetables and herbs you have on hand.

Step 5

Enjoy!