Heat oil in a large saucepan. Add garlic and onion and cook over medium heat for about 10 minutes or until onion is golden, taking care not to burn
Add curry paste and stir for 1 minute until it smells fragrant. Add sweet potato, stock, lemongrass and coconut cream, bring to the boil, then reduce heat and simmer for 30-45 minutes or until sweet potato is tender
Remove from stove and allow to cool slightly. Remove lemongrass and discard. Blend soup in batches until smooth
Add fish sauce, Less Salt Soy Sauce and lime juice to soup just before serving, stirring in gently
Place in individual soup plates. Top with coriander leaves
Tips & Hints:
Can be made the day before and refrigerated until needed. Add coriander just before serving.
Substitute sweet potato for pumpkin if desired, for a lighter consistency, substitute coconut cream for coconut milk if desired.