Heat 2tbs of coconut oil in a saucepan and add the chopped onion, garlic and fresh ginger.
Fry gently until the onion is translucent and soft
Add curry paste and fry for another few minutes to release all the flavours and oils.
Add the chopped butternut and sweet potato
Top with 1 tin of coconut milk and vegetable stock.
Simmer until vegetables are soft.
Use a stick blender and blend until soup is smooth and silky.
Add more curry paste if the soup is not spicy enough for your liking, also add the fish sauce, salt and lime juice.
Meanwhile toast the coconut flakes until golden brown.
Serve soup with plenty of fresh coriander, coconut flakes and extra fresh chillies.
I never chop raw butternuts, they are way too hard. So a simple trick is to bake them whole in the oven for about 40 minutes at 180°C until a knife can easily slide through the flesh.
When they have cooled down, slice in half scoop out the seeds and take the skin off.
This way it will also reduce the cooking time of the soup. You can do the same with the sweet potatoes.