Vegan Curry Summer Vegetable Soup

1 Heat the oil in a large soup pot on medium high. 
2 Add the shallots, garlic and ginger. Sauté, reducing heat as needed until the shallots are translucent, about 2-3 minutes. 
3 Add the baby potatoes, season with a pinch of salt and sauté for about 5 minutes to begin to cook them. 
4 Then add the curry paste and stir to combine, simmer for 1-2 minutes. 
5 Pour the vegetable broth into the pot and stir to combine everything. Bring to a simmer, reduce heat to medium low and simmer the potatoes for 10-15 minutes or until the potatoes are tender. 
6 Add the coconut milk, agave and soy sauce. Stir to combine. Bring back to a simmer. 
7 Then, add the squash and zucchini. Simmer for just another 1-3 minutes to cook the squash and zucchini, but you still want it to be crisp. 
8 Taste and adjust seasonings, adding salt and pepper if needed. 
9 Serve by adding the soaked vermicelli to bowls, then adding the soup on top and stirring around. Then put fried garlic on top if desired.  Serve immediately.