Fill your kettle and boil it. Peel and roughly chop the onion. Place a large pan on a medium heat for a few mins. When warm, drizzle in 1 tbsp olive oil and add the onion. Fry gently for 6 mins, stirring often, till soft and glossy.

Meanwhile, peel and grate the ginger and garlic. Halve the chilli and flick out the seeds. Finely chop the chilli. Peel the sweet potatoes and chop them into 2-3cm-thick chunks.

When the onion is glossy, add the ginger, garlic, chilli and 2 tsp ground coriander. Cook for 2 mins, stirring. Add the sweet potato and stir in for 1 min.

Pour in 700ml hot water from the kettle. Crumble in the coconut cream with a good pinch of salt. Stir, then pop on a lid and simmer for 15 mins till the potatoes are tender when pierced with a knife.

While the soup simmers, place a small, dry frying pan on the heat for 1-2 mins. Tip in the peanuts and toast for 2-3 mins, shaking the pan regularly till they’re golden and nutty smelling. Tip them on a chopping board and let them cool for a few mins, then roughly chop them.

Finely chop the coriander stalks, leaving the leaves whole. Add the coriander stalks to the soup. Blend till really smooth using a hand blender, or whizz in batches in a blender. Add small amounts of hot water to achieve your desired thickness.

Taste the soup and add more salt or pepper if you think it needs it. Ladle the soup into warm bowls. Served topped with the toasted, chopped peanuts and the coriander leaves.