Heat the oil in a large pot on medium to high heat
Add the carrots and onion and fry for around 6 minutes or until carrot is softened slightly. Stir frequently.
Add the ginger, garlic, chilli, curry powder and smoked paprika, stirring for a couple of minutes until well distributed.
Add the sweet potato, coconut milk and vegetable stock, stir and bring to the boil.
Then reduce heat to low, cover and simmer for around 20 minutes or until sweet potato is tender.
Blend soup with a food processor, blender or stick blender until smooth
Pour soup back into the pot, add salt, pepper, lime juice and zest then warm up on medium heat for about five minutes, stirring occasionally.
Toast almond flakes in oven or air fryer until lightly browned.
Serve the soup and garnish with almonds and chopped coriander