Serves 6
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To serve:

  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Place the sweet potatoes and apple pieces in a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes until soft and golden.
  2. Meanwhile, heat the coconut oil in a saucepan over a medium-low heat and cook the onion for 5-6 minutes until softened. Add the coriander, cumin seeds, ginger and some salt and pepper and cook for 5-6 minutes longer.
  3. Add the sweet potatoes and apples to the pan, then pour in the coconut milk and stock and bring to a gentle simmer. Cook for five minutes, then remove from the heat.
  4. Use a stick blender to whizz the soup until smooth. Season to taste.
  5. Finish with a swirl of yoghurt and some chopped fresh coriander, to serve.

Note:
Vegetable oil can be used as an alternative to coconut oil, if you wish.
Dairy-free yoghurt can be used as an alternative to Greek yoghurt, if you wish.

Nutrition Facts

Per serving: 428kcals, 24.6g fat (19.4g saturated), 53.8g carbs (22.7g sugars), 5.7g protein, 9.7g fibre, 0.461g s

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