Roasted sweet potato and coconut soup

This recipe is off the charts in the tasty spectrum. Deep, rich, creamy and decadent.

Ingredients

Quantity	Ingredient
1 1/2	large sweet potatoes, skin-on, chopped
1 tablespoon	olive oil, plus more to serve (optional)
1	large red onion, finely chopped
2	garlic cloves, finely chopped
	low-sodium salt
	freshly ground black pepper
400g	canned coconut milk
500ml	vegetable stock
	coriander leaves, to serve (optional)
slivers	red chilli, to serve (optional)

Preheat the oven to 200°C. Place the sweet potatoes on a baking tray and roast at the top of the oven for about 30 minutes, until they have started to soften and the skins are beginning to caramelise.
Pour the olive oil into a saucepan set over a medium heat. Sauté the onion and garlic, with a good pinch of low-sodium salt, until the onion just softens.
Add the roasted sweet potato and pour in the coconut milk with enough of the vegetable stock to completely cover the sweet potatoes.
Simmer for about 10 minutes, then blend into a luxurious soup. Serve scattered with coriander and chilli and/or drizzled with a little more oil (if using).