1. Heat the coconut oil in a soup pot. Sauté onion, garlic, and ginger for 3 minutes.
2. Add curry powder and turmeric and cook for 30 seconds to release the aromas.
3. Add the sweet potato cubes and cook for 2 minutes.
4. Pour in the coconut milk and broth. Bring to a boil, then simmer for 15-20 minutes until the sweet potato is soft.
5. Puree with an immersion blender until smooth.
6. Add lime juice, black pepper, and salt/pepper to taste.
7. Serve in bowls, garnish with cilantro, pumpkin seeds, and chili oil.

Sweet potato provides beta-carotene (vit A precursor) — critical for mucous membrane integrity (first line of immune system defense). Turmeric's curcumin is anti-inflammatory — better absorbed with fat (coconut milk) and black pepper. Ginger has mild antiviral research backing. Garlic is a classic immune supporter. Coconut milk provides MCT fats.

Tips & variations 

• For extraprotein: add cooked chickpeas or tofu
• Variation: add pumpkin instead of sweet potato
• For travelers: make with Big Food Whole Colostrum broth base for extra immune support
• For colds: drink with extra ginger tea or warm lemon-honey-water