Vegan pumpkin and potato soup with carrots and curry spices

INGREDIENTS

medium red-skinned potatoes, roughly chopped

large carrot, trimmed, roughly chopped

1 cup

canned pumpkin pureé

small onion, diced

1 clove

garlic, minced

1 tsp

ginger paste or minced fresh ginger root

1/2 tsp

ground cumin

1/2 tsp

sweet or hot curry powder

1/4 tsp

coriander

1/2 tsp

kosher salt

1/2 tsp

fresh black pepper

3 cups

vegetable broth

1 tbsp

agave nectar

Juice of 1/2 lemon

Sriracha sauce (optional)