Coconutty Caribbean Soup

1. 1
   Preheat oven to 200°C.
2. 2
   Peel and cube the sweet potatoes.
3. 3
   Roast for 30 minutes until golden and tender.
4. 4
   Slice the spring onions, red pepper and garlic.
5. 5
   Drain and rinse the black beans.
6. 6
   Heat a little oil in a large saucepan.
7. 7
   Cook the spring onions and pepper until softened.
8. 8
   Add the garlic and cook for 1 minute.
9. 9
   Stir in the jerk seasoning and curry powder.
10. 10
    Add the black beans and chopped tomatoes.
11. 11
    Pour in the vegetable stock and coconut milk.
12. 12
    Season to taste and simmer gently.
13. 13
    Add the roasted sweet potato.
14. 14
    Stir in the juice of half a lime.
15. 15
    Serve topped with lime zest and chopped spring onion.

Blend part of the soup for a thicker texture, or leave chunky.

Roasting the sweet potato adds extra sweetness and flavour

Add more jerk seasoning for extra heat

Great served with crusty bread