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Roasted (Levi) Roots soup


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2 sweet potatoes, peeled and cut into scm (2in) chunks 2 carrots. peeled and cut into 4cm (I~in) chunks tsp smoked paprika, ideally Spanish, plus extra to garnish
I

tsp ground cumin

4 ooml can coconut milk

3 tomatoes, halved
r bay leaf
2 2

red peppers, deseeded salt and black pepper red onions, quartered fresh conandcr leaves, to garnish crusty white bread, to serve

3 tbsp olive oil


4 cm (z~in) fresh root ginger, peeled and finely chopped

Preheat the oven to 200C/ 400Ff gas m a rk 6. Toss the vegetables in the oil and roast in a roasting tin in the oven for 40 min u tes, until cooked, stirring halfway through. Re move from the oven a nd

allow to cool, then peel the skin from the peppers and tom atoes and discard. Chop the peppers. 2 Now you have two choices. I like the soup to be chunky so I ch op up the roasted roots, put them in a saucepan with the re mainjng ingredients and 8ooml (I pint 71 oz) water and s tir eve rything together. Or you can put the vegetables in a blender or food processor with all the other ingredients except the bay leaf and whizz up to give a smoother soup; then you put this in a pan with 8ooml (I pint 7fl oz) water and the bay leaf and give it a good stir. 3 Season with salt. Bring to the boil, stirring, then reduce the heat to a simmer for 20 minutes to let the flavours settle down toge ther.
4 Divide between 6 individual soup bowls, sprinkle a little smoked

paprika and black pepper on top, then garnish with coriander leaves. Serve with crusty white bread.

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