After a few minutes, add the garlic and ginger and stir. Add carrots and sweet potatoes.
Add the coconut milk and water to the pot. Add the peanut butter and curry paste, give it a good stir and bring to a simmer.
Leave to simmer for about 20 minutes, until the sweet potato and carrots are soft.
When they are soft, use a hand blender or food processor to blitz into a creamy consistency. If you like your soup a little thinner, add some more water.
Add the juice of one lime and serve! It will keep in the fridge in an airtight container for 3-5 days.