Roasted red pepper, sweet potato & smoked paprika soup

• sweet potato↗1

  roughly chopped into dice with the skin still on

• red pepper↗1

  de-seeded and cut into chunks

• red onion↗1

  peeled and cut into chunks

• garlic cloves↗3

  peeled

• smoked paprika↗1 tsp tsp
• olive oil↗2 tbsp tbsp
• coconut milk↗200ml ml
• chicken stock↗200ml ml
• sriracha↗½ tbsp tbsp
• maple syrup↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.

2. 2

   Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.