In a heavy based pan, sweat the onion in the oil until soft and beginning to colour.
Add the garlic, carrot and sweet potato and sweat for a minute more.
Add the coconut milk, stock, tomato puree and spices.
Bring to the boil, then reduce the heat and simmer for around 30 minutes until the vegetables are tender.
Remove from the heat and blend until very smooth. Taste and season accordingly with salt and pepper. Pass through a fine sieve.
For the relish: mix the ingredients together in a bowl.
Spoon a little on the top of the soup as you serve or leave as a garnish for guests to sprinkle on top.
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