Heat a little olive oil in sauce pan over a medium heat, saute the onion for 7–8 minutes before adding the garlic and sautéing for another 3–4 minutes.
Add the sweet potato, chopped tomatoes, almond butter, almond milk, curry powder, cumin and chilli. Top with water, bring to the boil and turn down to simmer for 30–40 minutes until the potato has softened. Add more water if needed whilst the soup is cooking.
Once cooked through allow to cool a little before blitzing with a hand blender.