1 tbsp. olive oil
1 lb. sweet potatoes, peeled and chopped into chunks
1 red onion, chopped
1 tbsp. Thai red curry paste
2 cups vegetable stock
2 cups coconut milk

Heat the oil in a pot.  Add the sweet potatoes and onions, partially cover with a lid, and cook for 15 minutes, stirring often, until they are soft and just starting to turn golden.  Increase the heat to high, add the curry paste, and stir for 3-4 minutes so that the paste cooks and becomes fragrant.  Add the stock and the coconut milk and bring to a boil.  Transfer the mixture to a food processor and and whiz until smooth.