Crunchy and packed with flavour
Comes with a kick
Heat the oven to 190°C. Roughly chop the pepper, sweet potato (keep the skin on) and onion into chunks.
Spread out onto a baking tray and drizzle with oil. Sprinkle over the paprika & season to your liking. Roast for 30 minutes or until golden brown.
Place the roasted veg into a food processor (or use a stick blender) along with the coconut milk, vegetable stock, chilli sauce and maple syrup. Whizz until smooth.
Pour back into a pot and heat until piping hot, check the seasoning and enjoy!
Recipe inspired by BBC Good Food