Sweet Potato, Coconut and Chilli Soup

I had this in The Broadway Cafe in Nottingham and it blew me away.  So I've been experimenting and inventing my own version. This is the simple test one I came up with. You can easily tweak this and add onions, stock, spices etc if you fancy it. But it really doesn't need it.

1 large sweet potato, peeled and diced.
1 can coconut milk
1-2 red chillies, finely chopped.
Olive oil (or coconut oil if you have some)
Water

Heat a large pan with enough oil to cover the bottom thinly. When it's hot, add the diced sweet potato. Cook, stirring occasionally, for about 10 mins or until the pieces are slightly browned.

Turn down to a medium heat and add the chilli and coconut milk and cook until the sweet potato is soft.

Either use a stick blender or jug blender and whizz it up until smooth.  You may need to add some water to get it to 'soup consistency'. Season to taste.