Heat a tablespoon of olive oil in a large pot.

Stir-fry finely chopped onions for 3–4 mins.

Add two pressed garlic cloves, caraway, and curry powder. Fry for another 2 mins.

Now, add peeled and chopped sweet potatoes.

Pour vegetable stock, put a lid, and cook for 15–20 mins until the potatoes are done.

Put it aside and let cool down. Grab a hand blender and blend the soup until smooth. Spice up with salt and pepper. Add coconut milk and blend again.

Top with chilli powder, an extra spoonful of coconut milk, and finely chopped carrot greens.