Roast Sweet Potato, Tomato & Harissa Soup

Directions

• Preheat your oven to 200 /Gas 6. Peel the sweet potato and chop into 2 cm chunks. Halve the tomatoes. Place them both in a roasting tray with 2 tbsp olive oil. Season with salt and pepper, and mix well. Roast for 20 mins until tender and well-coloured.
• Meanwhile, peel and slice the onion. Dice the celery stalk. Heat 1 tbsp of olive oil in a large saucepan. Gently fry the onion and celery for 10 minutes until they start to soften.
• While the veg is frying, peel and roughly chop the garlic and half the ginger along with any of the spices you want to use. Cook for 1 more min before tipping in 700ml of water. Season with salt and pepper. Bring to a simmer and cook for 10 mins.
• Tip the roasted veg into the saucepan. Add the harissa and a squeeze of lemon juice. Blend until smooth, adding a dash more hot after if it seems too thick.
• Taste and tweak with more salt, pepper, and lemon to your liking.