Warming Spiced Sweet Potato Soup

Ingredients

2-3 medium-large sweet potatoes
1 small carrot
1 tbsp olive oil
1 - 2 tsps chipotle paste (depending on how much spice you like)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp sea salt
1 litre veg stock (roughly)
160 ml tin coconut cream

Method

Chop the veg into smallish cubes, smaller if you are not able to blend the soup.
Heat the olive oil in a large pan over a medium heat.
Add the chopped veg into the pan and add the chipotle paste, cook for a couple of minutes.
Now add in the rest of the spices and the sea salt and stir to coat the veg.
Add the veg stock and bring up to a simmer, then cover and let it bubble very gently for about 25-35 minutes until the veg is soft.
If you have a stick blender, blend the soup to a smooth consistency, alternatively you can mash or squish the veg, or leave it chunky!
Check the seasoning and consistency, add more spice, salt, or more stock if needed.
Stir in the coconut cream and serve.

Other options…
To make this more filling you could add 1/2-1 cup of red lentils when you add the spice, you will need to add more stock if you do this.
For a Thai flavour, use Thai curry paste instead of the spices.
You could top with chilli oil, chilli flakes, or roast some small chunks of sweet potato.