Heat the oil in a large pot over medium heat.
Add the onion, garlic and ginger.
Stir for a few minutes until fragrant. Don't let the garlic burn.
Add curry paste, turmeric, salt and coconut sugar.
Stir for another few minutes.
Add the potatoes, coconut milk and broth.
Simmer until the potatoes are soft, about 15-20 minutes.
Next, blend the silken tofu until it's creamy and add it to the soup.
It will blend in easily and adds a great amount of protein to the soup.
Then cut the firm tofu into small pieces.
Heat a little more avocado oil in a pan.
Add the firm tofu and stir until light golden brown.
Pour in a small amount of the pureed soup into the pan with the tofu.
Remove from heat when the tofu is deep golden brown and crispy.
Pour the soup into a bowl and top with the crispy tofu.