Spicy Roasted Sweet Potato and Coconut Soup

Ingredients

Cooks in:30 minutes (mostly unattended)        Serves:4

• 1.5kg sweet potato, peeled and roughly cubed
• 2 Tbsp olive oil
• 1 onion, peeled and roughly chopped
• 1 tsp grated fresh ginger
• 1 Tbsp lemon juice
• 2 level Tbsp Harissa paste
• 1 x 400ml can coconut milk
• 750ml vegetable stock
• Salt and freshly ground black pepper to taste
• 2 Tbsp roughly chopped fresh coriander, for serving
• 4 Tbsp slivered almonds, toasted, for serving

What to do

1. Preheat your oven to 200 °C.

2. Place the sweet potato in an ovenproof dish and drizzle with half of the olive
oil, then roast for 25–30 minutes, or until golden and easily pierced with a knife.

3. Meanwhile, heat the remaining oil in a pot and gently fry the onion and ginger
for 7-10 minutes, or until the onions have softened. Stir in the Harissa paste, simmer for 1 minute and then add the coconut milk (reserving 2–3 Tbsp in the can to garnish when serving), roasted potatoes and stock. Bring to a simmer and cook for a further 5 minutes.

4. Remove from the heat, allow to cool and then blend to the desired consistency. Add in the lemon juice, season with salt and pepper and reheat just before serving. Serve drizzled with the remaining coconut milk and scattered with the fresh coriander and a sprinkling of toasted almonds.

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