Heat the oil in a large pot over medium heat. Add the shallots and cook for 3-4 minutes until shiny and translucent. If they start to brown, lower the heat.
2.
Add the sweet potatoes, coconut milk and stock. Bring to a simmer.
3.
Using an immersion blender, puree the soup until smooth. Mix in the teriyaki sauce, hot sauce and lime juice. Add salt to taste. Simmer for 5 minutes.
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