Directions

1. Preheat the oven to 200C/400F/Gas 6
2. Peel and Slice the Ginger. Roughly chop the unpeeled sweet potatoes into 3 cm pices. Peel and chop the onions and carrots into cubes. Place all in an oven proof dish and roast for 30 mins.
3. Meanwhile blend the stock, peanut butter, coconut cream. Deseed the chillis and finely chop then add with the cumin and corriander.
4. Add the roasted veg to the blender until you get a smooth thick texture. If you want a thinner soup, add a little more water.
5. Serve hot with a sprinkle of chopped chilli. You could also top with more chopped coriander, sunflower seeds and grated orange zest.
6. Taste and season with salt and pepper if needed.