2 medium sized purple sweet potatoes (of course regular sweet potato would work just as well) 3 cloves of garlic 1 red onion 1 tbsp olive oil quarter tsp nutmeg 1 tbsp chopped fresh thyme 1 400ml tin coconut milk 400ml vegetable stock salt and pepper to taste
Method: Preheat your oven to 200 degrees celsius. Chop the sweet potato and onion into small chunks.
Place them onto a baking tray along with the garlic cloves (skin still on), a pinch of salt and pepper, the nutmeg, thyme and olive oil.
Coat everything thoroughly using your hands and place into the oven for 45 minutes until the potatoes have softened. When the potato has finished roasting, transfer it into a large pot with all of the other ingredients.
Make sure you take the skin off the garlic cloves now. Blend the mixture using a hand blender or alternatively in a blender until completely smooth. Place over a medium heat to bring up to a simmer.
Season with salt and a good crack of pepper to taste, serve and enjoy! x