Spiced Sweet Potato and Capsicum Soup

600 grams sweet potatoes
2-3 red capsicum (red peppers)
2-3 cloves garlic, unpeeled
2 tbsp extra virgin olive oil
5 cups vegetable or chicken stock
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground ginger
salt & pepper to taste
fresh coriander as garnish (optional)

Preheat oven to 180 C and line a large baking tray with foil or non-stick baking paper (optional but helps slide the veggies off the tray!).

Peel the sweet potatoes and dice into pieces about 2cm long. Trim the capsicum and cut into thick slices (about 2cm thick is also good).

Place the diced veggies and the unpeeled garlic cloves on the baking tray. Pour over the olive oil and toss everything around in it, then spread out evenly.

Roast for approximately 30-40 minutes, or until the vegetables are soft and starting to char and brown at the edges. Remove from oven.

Take the garlic gloves off the tray and gently squeeze the roasted garlic out into your blender jug (or, if you're going to use a stick/immersion blender, into a large deep bowl or saucepan). Then, add the veggies into the jug too.

Add the spices and the 5 cups of stock to the blender jug.

If you're making this in a Vitamix, blend the soup by turning the Vitamix on with the dial turned to 1, and then gradually turning the speed to 6, over about 45 seconds. Then return to speed 1 and turn off. Repeat approximately 4 or 5 times until the soup is creamy, smooth and warm. (If you're making this in a regular blender or food processor, or with a stick/immersion blender, simply blend until smooth and creamy, and then heat as required in a saucepan over the stove on a low heat).

Garnish with fresh coriander, salt and pepper, and anything else you fancy. Serve

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