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Start by heating 2 tbsp of olive oil in a deep saucepan, add onion and sauté until soft.
Once soft, add pepper and chilli and a pinch of salt, cook until soft.
Add the garlic and ginger, cook for 2 mins, then add sweet potato chunks and cook for 5 mins.
Add the veg stock, coconut milk, fish sauce, pepper, half the lime juice, and chopped coriander, cover with a lid and let simmer for around 20 mins or until potatoes are tender.
When the potatoes are cooked, blend the mixture until smooth.
Taste and adjust seasoning if needed.
Heat the mixture and serve in a bowl, garnished with spring onion, chilli, and more coriander.