Place sliced red peppers in an oven proof dish with 1 tbsp. oil and place in oven 180C for 10-15 mins until soft
In a large saucepan add 1 tbsp. of oil. Add the onion, garlic, chilli and ginger and cook for 10 mins stirring regularly.
Add the sweet potato chunks and saute for another 5 minutes.
Por in the coconut milk and water, and roasted red peppers. Bring to the boil and then simmer for 30 mins until the sweet potato is soft. Add more water if the consistency is too thick. Season.
Puree the soup in a food processor and serve garnished with coriander.
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