Carrot and roasted sweet potato soup with chilli

Ingredients

• 2 large sweet potatoes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 green chillies, deseeded and chopped
• 1 kg carrots, roughly chopped
• 1.2 litres vegetable stock
• 400 g can coconut milk
• 1 lime, juice only
• Small bunch coriander, chopped
• Salt and freshly ground black pepper

Method

1. Heat the oven to 200°C (gas 6). Score the sweet-potato skins, coat them with 1 tablespoon of the oil and roast for about 40 minutes, until tender.
2. Meanwhile, warm the remaining oil in a large saucepan and cook the onion, chillies and carrots gently until softened.
3. Add the vegetable stock and bring to the boil. Scoop the flesh from the roasted sweet potatoes and add it with the coconut milk.
4. Blend until smooth, then stir in the lime juice and coriander. Season with salt and black pepper.