Heat the oil in a large saucepan before adding the roughly chopped onion and carrot. You don't need to spend too much time chopping the veg as you're going to blend the soup at the end. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.
Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. Stir well and cook for 2 minutes.
Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Stir well and cook for 2 minutes, before adding the coconut milk.
Once the coconut milk starts to simmer, add the veg stock and stir to combine everything. Reduce the heat, cover with a lid, and simmer for 15 minutes or until the sweet potato cubes have softened.
If including fresh coriander, stir in most of this towards the end of the cooking time, saving some to serve.
Once the sweet potato cubes are soft, turn off the heat and blitz thoroughly using a hand blender. Adjust the seasoning to taste and serve with fresh coriander and a squeeze of lime juice.