Preheat a large saucepan over a medium low heat. Add half the oil along with onion and celery and cook until the onion is golden. Add the spices and cook until fragrant before adding the sweet potato. Cook for 4 to 5 minutes before adding the stock and capsicum (pepper).
Meanwhile, add the remaining oil to a frying pan over a medium heat and cook the corn until tender and golden.
Add 2/3 of the corn to the soup. When the sweet potato is tender use a blender or immersion blender and puree until smooth. Add seasonings to taste.
To serve divide the soup between 4 bowls and garnish with the remaining corn kernels, cashew cream, coriander, smoked paprika and a big squeeze of lime.