Preheat your oven to 190°C.

Bake the sweet potatoes on a tray for 45 mins until soft and jammy.

Meanwhile, slice the onion, carrot and ginger.

In a saucepan, sweat everything down together over a medium heat with 3 tbsp olive oil until soft and fragrant, about 10 mins.

Once cool enough to handle, peel and add the sweet potatoes to the pan along with ¾ of the coconut milk, 300ml of water, 1 tsp harissa, 2 tsp of salt and a handful of coriander.

Bring to a gentle simmer and cook for 5 mins.

Use a stick blender to blend until smooth and creamy.

Pour into bowls and add a swirl of coconut milk, a drizzle of harissa and a sprinkle of chopped coriander.