Curried Sweet Potato Soup

1 tbsp oil
1/2 c chopped onion
1 garlic clove, chopped
1 tbsp curry paste
1 tbsp grated ginger
4 c peeled and cubed sweet potato
1 red bell pepper, chopped
3 1/2 c chicken stock

In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed).