1. Peel the onions and ginger and dice, then peel and crush the garlic. Next, peel the sweet potatoes and cut into small cubes.
2. Heat the coconut oil in a large frying pan over a medium heat, and then lightly fry the onion, garlic and ginger until soft. Add the chopped sweet potatoes and fry for another 5 minutes.
3. Next, pour in the coconut milk and vegetable stock and let simmer over a medium heat for about 10 minutes. Pour the ingredients into a blender and purée. Season with salt and pepper to taste.
4. Slice the chillies and the spring onions into thin pieces, and roughly chop the peanuts. Destalk and finely chop the coriander. Pour the soup into small bowls and garnish with the peanuts, chilli, spring onions and coriander to serve.
Our thanks to American Sweet Potato for providing this recipe
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