Completely optional to add the veg, I just wanted to vary the nutrients by chucking in some other vegetables (plus they taste beautiful).

Preheat oven to 180°C

• Start by roughly chopping the onions and courgette and place on a large baking tray (reserve one onion for the soup). Drizzle some olive oil on top and season with salt. Pop in the oven timer set to 40 minutes.
• Peel and roughly chop the sweet potatoes so they’re ready to boil.
• Add 1 tbsp of coconut oil into a large saucepan with the roughly chopped onion. Gently fry for 5 minutes until they are soft.
• Add 1 tbsp of curry powder, 3 tbsp of red Thai curry paste, 3 tbsp of peanut butter and a splash of the coconut milk to help combine the mix. Once combined, chuck it all in.
• Pour in 800ml of veg stock and the chopped sweet potatoes. Reduce to a simmer for 25 minutes.
• Once the veg is finished, the soup should be ready to blend. Serve up with some fresh coriander, roasted veg and red pepper flakes if you like some heat.