Heat olive oil in a large soup pot over medium heat.

Add chopped onions and minced ginger to the pot.

Cook until onions and ginger are softened, about 3-4 minutes.

Add shredded carrots and sweet potatoes.

Cook until carrots and sweet potatoes begin to soften, about 3-4 minutes.

Add curry powder, mix well, and cook for 1 minute to develop flavor.

Add kaffir lime leaves, lemongrass, vegetable stock, and salt.

Bring the mixture to a boil.

Reduce heat to low, cover, and cook for 20-25 minutes, until vegetables are soft.

Stir in light coconut milk and cook for 2 more minutes.

Remove kaffir lime leaves.

Puree soup in batches in a blender or food processor.

Serve immediately or refrigerate until ready to serve.