Sweet potato, carrot and chilli soup recipe

Ingredients

• 4 sweet potatoes
• 2 tbsp olive oil
• 2 large onions, chopped
• 750 g carrots, chopped
• 2 green chillies, chopped
• 750 ml vegetable stock
• 400 g can coconut milk
• Homemade bread, to serve

Method

1. Heat the oven to 200°C (gas 6). Put the sweet potatoes directly on the oven shelf and roast for 40–45 minutes, until tender.
2. Warm the olive oil in a large saucepan. Add the onions, carrots and chopped green chillies and cook for about 8 minutes, until beginning to soften.
3. Pour in the vegetable stock and coconut milk and simmer for 20 minutes.
4. When the sweet potatoes are cool enough to handle, remove their skins, chop the flesh and add it to the soup.
5. Blend until smooth, season to taste and serve hot.