Sweet Potato, Coconut & Harissa Soup

Heat your oven to 190°C.

Pop the sweet potatoes on a baking tray. Roast in the hot oven for 45 mins until soft and jammy, then remove and set aside to cool slightly.

Meanwhile, slice the onion, carrot and ginger.

Heat a generous glug of olive oil in a saucepan set over a medium heat. Add the onion, carrot and ginger and sweat down for about 10 mins until soft and fragrant.

Once cool enough to handle, peel the sweet potatoes and add them to the pan. Add the water, ¾ of the coconut milk, ½ the harissa and most of the coriander, reserving a handful for garnish. Season with the salt.

Bring to a gentle simmer and cook for 5 mins, then use a stick blender to blend until smooth and creamy.

To serve, pour the soup into bowls. Finish with a swirl of the remaining coconut milk and harissa, and a sprinkle of the remaining chopped coriander.