Place a soup pot on medium heat with olive oil. Once warm, add your ginger, garlic, and onions. Saute for 3-5 minutes.
Add the curry, sweet potatoes and cinnamon, tossing to coat. Let the mixture cook for 5 minutes.
Add your vegetable broth and coconut milk and bring it to a boil. Continue to simmer until the sweet potatoes are soft, approximately 12-15 minutes.
Transfer the soup to a high powered blender (or use an immersion blender) and blend until smooth. Return back to the pot and add the coconut aminos and salt to taste.
Serve with a splash of lime, fresh cilantro, plant yogurt or seeds. Enjoy!