Roasted red pepper, sweet potato & smoked paprika soup

paprika red pepper soup starter sweet potato winter winter soup

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Source

Ingredients

1 sweet potato, roughly chopped into dice with the skin still on

1 red pepper, de-seeded and cut into chunks

1 red onion, peeled and cut into chunks

3 garlic cloves, peeled

1 tsp smoked paprika

2 tbsp olive oil

200ml coconut milk

200ml chicken stock

½ tbsp sriracha

1 tsp maple syrup

Method

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.

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.