In a deep pot over medium heat, sautee onions, garlic in some olive oil.
Add chili and sweet potato and mix well, saute for a couple of minutes until onion is golden
Add curry and mix well, cooking until the sweet potato starts getting soft around the edges.
Add the stock previously diluted in the water and cook the sweet potatoes until soft. Approx 20 min.
Lower the heat, then add the coconut milk and cook for 5-8 more minutes.
Carefully blend the soup using a hand blender or by batches in a normal blender.
Return to the pot once the soup is creamy and smooth, season with salt and pepper to taste.
Serve in a bowl and top with dried chili flakes and a drizzle of olive oil.