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Scotch bonnet and sweet potato soup

Janet Brinkworth from Great Food Live
Chilli fans will adore this creamy coconut based knock-your-socks-off scotch bonnet and sweet potato soup from Janet Brinkworth

Scotch bonnet and sweet potato soup

Method

1. Preheat the oven to 220C/gas 8. Put the sweet potatoes, onion, tomatoes and chillies into a large roasting tray and drizzle over the olive oil (it may be best to use two trays to ensure even cooking).

2. Roast for 25-30 minutes, until tender and just coloured.

3. Remove and put in a food processor.

4. Add the coconut milk and half the stock and blend until smooth.

5. Pass through a large sieve directly into a saucepan, add the remaining stock and reheat.

6. Serve topped with a swirl of yogurt and a few crushed chilli seeds, if desired.

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Serves: 4

Prep: 20 min
Cook: 35 min

Ingredients
1.2kg Sweet potatoes, cut into chunks
1 large red onion, cut into chunks
350g plum tomatoes
3 Scotch bonnet peppers, cut in half, reserve a pinch of chilli seeds to garnish
3 tbsp Olive oil
400ml canned coconut milk
500ml vegetable stock
3 tbsp natural yogurt, to serve