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Add sesame oil and chopped onions to a pot on medium heat and sauté until the onions are softened.
Add crushed garlic, minced ginger and red curry paste and sauté for a minute to lightly toast the spices.
Add sweet potato and carrots and toss with the onions and spices.
Add vegetable stock, soy sauce and coconut milk and stir together. Bring to a boil and then reduce the heat, cover the pot and leave it to simmer (checking regularly and stirring) until the veggies are soft and cooked (about 30 minutes).
Turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then allow the soup to cool for a few minutes before transferring it in stages to your blender jug and blend it. When it's all blended move it back to the pot.
Stir in coconut sugar and then add salt and pepper to taste.
Serve topped with a swirl of coconut milk, fresh cilantro and a sprinkle of red pepper flakes and black sesame seeds. Some toasted bread on the side for dipping is also a wonderful idea.