In a large pot over medium heat, heat Grapeseed Oil (1 tablespoon) and Unsalted Butter (2 tablespoon). Add Onion (1) cook for 3 minutes.
Add the Garlic (3 clove) and cook for 10 seconds. Stir in Sweet Potato (4) and cook for 3 minutes.
Add the Dried Thyme (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/2 teaspoon), and Bay Leaf (1). Add the Unsalted Chicken Stock (2 quart) and Thai Red Curry Paste (4 ounce), bring to a boil, cover, reduce the heat to low, and cook for 20 minutes.
To make the peanut garnish, heat up a skillet over medium heat. Add Chopped Roasted Peanuts (1/2 cup), and toast for 2 minutes. Set aside.
After 20 minutes, use a fork to check sweet potatoes for tenderness.
Remove bay leaf, transfer to a food blender with a slotted spoon, and season with Salt (1 1/2 teaspoon), Ground Black Pepper (1 teaspoon), Granulated Sugar (1 tablespoon), and Lemon (1).
Blitz on high speed for 1 to 1 ½ minute, until smooth.
Add the Heavy Cream (1/3 cup) and blitz for 15 seconds. Taste and adjust seasoning.
To serve add 4 ounces of soup to a bowl, garnish with 1 tablespoon of chopped peanuts, and Fresh Cilantro (12 sprig) sprig.