Roast Red Pepper & Sweet Potato Soup
Preheat the oven to 190 degrees celsius. Place the sweet potato, pepper and garlic on a baking tray. Drizzle the oil over the vegetables, then toss in the paprika and salt and pepper to taste. Bake for 30 minutes.
Tip the vegetables into a blender, or use a hand blender in a larger pot. Add the coconut milk and stock and pulse blend until it reaches your desired consistency.
Pour back into a pot and cook on the hob for a few minutes until hot.
1 sweet potato, peeled and diced
1 red pepper, de-seeded and diced
3 garlic cloves, peeled
1 tbsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken/vegetable stock