Sauté the aromatics:
Heat coconut oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until soft. Stir in garlic, ginger, and cardamom. Cook for 1–2 minutes until fragrant.

Add sweet potatoes and simmer:
Add the diced sweet potatoes, coconut milk, and vegetable stock. Stir and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the sweet potatoes are tender.

Blend until smooth:
Remove from heat. Use a stick blender to blend the soup until smooth and creamy, or transfer to a blender in batches.

Season and finish:
Stir in lime juice if using. Season to taste with salt and pepper.

Garnish and serve:
Ladle into bowls and top with chopped coriander, a swirl of coconut milk, or chilli flakes for a touch of heat.

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