Heat the olive oil in a large soup pot over medium heat. Add the bell pepper and saute until softened and browned a bit on the edges, about 4 minutes. Add the green onion and saute for an additional minute.

Add the sweet potatoes, chili paste, ginger, Chinese Five Spice, and broth. Bring the mixture to a boil over high heat then reduce heat to medium and cook until sweet potatoes are softened, 7-10 minutes. Taste the soup and add salt as needed.

Transfer the soup to a blender or food processor or use an immersion blender to puree it until smooth. Blenders should only be filled half full to avoid a steam-splosion. Return soup to pot and stir in coconut milk.

Serve in a bowl with a swirl of sriracha and chopped cilantro.