Peel the sweet potatoes and cut them into cubes. Chop the onion and finely chop the garlic. Heat a dash of oil in a pan and fry the onion and garlic. After 2 minutes, add the sweet potato and vegetable stock. Bring the soup to a boil and let it cook for 15 minutes over medium heat. Puree the sweet potato and stock in the blender. Add the coconut milk and reheat the soup briefly. Add chili flakes to taste. Enjoy your meal!

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