Saute onions and garlic in olive oil on mid-low heat until translucent. Set aside.

In a large pot, add the carrots and squash. Fill with enough water to cover the veggies. Cover and let boil for about 20 minutes, or until tender and easily pierced with a fork (depends on how large your cubes are).

Drain the squash and carrots and add half to your blender, along with half of the sautéed onions and garlic, coconut milk, stock, sambal, and curry powder. Blend until smooth. Pour back into your pot.

Repeat with the remaining veggies, coconut milk, stock, curry powder, and sambal. Blend and pour back into your pot. (The blending process can also be done with an immersion blender in the pot).

Add the sugar and let simmer for 5-10 minutes. Add salt to taste. You can add additional sambal for extra heat.

Top your soup with chopped chilies, cilantro, and pumpkin seeds (pepitas) or other toppings of your choice!