Spicy Carrot, Sweet Potato and Coconut Soup

I didn't expect much from this soup but it really packed a punch and I've been enjoying it for lunch this week as per the weekly meal plan. Baking the sweet potatoes in the oven before adding the soft flesh to the soup really helped with both the flavour and texture but it was the coconut milk that made it lovely and silky. The green chili (which I didn't de-seed before using) gave it a heady kick, but if you don't like a lot of heat you can just leave it out, or use half a de-seeded chili instead.

Spicy Carrot, Sweet Potato and Coconut Soup
Ingredients: to make 4 large bowls
4 Sweet Potatoes, halved and flesh scored
1 Onion ,chopped
1 Green Chili, chopped (I left the seeds in for added heat)
2 Cloves of Garlic, chopped
300g Carrots, peeled and chopped
1 Litre Vegetable Stock
1 x 400g tin of Coconut Milk
Salt and Pepper

Method:
Step 1: Preheat the oven to 200c/180fan and place the sweet potatoes on a baking tray. Put in the oven and bake for about 30 minutes until flesh is soft. Scoop the flesh out and set aside.
Step 2: While the potatoes are baking you can get on with making the base of the soup. In a large pan, gently fry the onions, garlic, chili and carrots until soft.
Step 3: Add the stock and sweet potato flesh and bring to a simmer. Finally add the tin of coconut milk, cook for a few minutes before blitzing with a stick blender to make it silky smooth