Roasted Sweet Potato and Coconut Soup with Harissa - Recipes by Sarah Graham

Ingredients

• 1.5 kg sweet potato, peeled and roughly cubed
• 2 Tbsp olive oil
• 1 onion, peeled and roughly chopped
• 1 tsp grated fresh ginger
• 1 Tbsp lemon juice
• 2 Tbsp Harissa paste
• 1 x 400ml can coconut milk
• 750ml vegetable stock
• Salt and freshly ground black pepper to taste
• 2 Tbsp roughly chopped fresh coriander, for serving
• 4 Tbsp slivered almonds, toasted, for serving