Heat the oil in a deep saucepan, then
soften the onion for 4-5 mins. Stir in the
curry paste and cook for 1 min more until
fragrant. Add the grated sweet potato and
stock, then bring quickly to the boil, simmering
for 5 mins until the potato is tender.
Remove the soup from the heat, stir in the
coconut and seasoning, then cool briefly
before whizzing with a stick blender until
smooth. Sprinkle with coriander and serve
with warm naan breads.