Thai-Style Sweet Potato Soup

So tonight I decided to try and make a soup. This is the first one that I have really put together on my own. It came out really nice actually. When I was eating a similar one a few weeks back I told myself I need to create this. It took me a while to get around to it, I finally did today. This can be eaten as an appetizer or a main meal for lunch or dinner. Serve with nice crusty bread.

Ingredients: 

2 Large Sweet Potatoes
2 Large Sweet Onions
2 Tbsp of Brown Sugar
4 Tbsp of Peanut Oil
2 Tbsp of Thai Red Curry Paste
2 Tbsp of Ground Ginger
2 L of Chicken Stock
200ml of Coconut Milk (Half a Can)
Handful of Cilantro (Coriander)
1/2 Cup of Chopped Spring Onion
Juice of 2 Limes

Directions:

Preheat oven to 200C, peel the sweet potatoes and slice in half, do the same for the sweet onions. Place on baking tray, scatter brown sugar and half of the peanut oil over the top of the veg making sure to cover most of the veg. Bake the veg for about 45 mins, making sure to turn the veg a few times throughout them baking. Once baked the veg should be golden brown, caramelized, not black.
Then take a large pot and add the rest of the peanut oil, Thai Red Curry Paste and ginger, cook over a medium heat for about 3 mins. Then add the baked veg and mix. At this point don't worry if the veg isn't chopped etc. Mix the best you can. Next pour in the chicken stock and simmer for 15 mins.

What I did next was I took out all the veg the best I could and placed them in a blender with most of the stock and blended till smooth. Put the smooth mix into another pot, then blend the rest, add all together and stir. Add the coconut milk, stir, simmer for another 3 mins, add the cilantro, sweet onions and lime juice. Serve while warm

Serves about 6