Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and carrot into small chunks. Place the sweet potato and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

While the veggies are roasting, finely chop the garlic. Cut the lime into wedges. Drain and rinse the red kidney beans. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1-2 minutes. Add the diced tomatoes with garlic & olive oil, coconut milk and crumble in the vegetable stock (2 cubes for 2 people / 4 cubes for 4 people).

Add the red kidney beans and chargrilled capsicum strips to the soup and bring to a simmer. Simmer until slightly thickened, 6-10 minutes. Stir the roasted veggies and the baby spinach leaves through the soup. Season. Add a squeeze of lime juice to taste. TIP: Stir through a splash of water if you prefer a thinner soup.

Thinly slice the spring onion and long red chilli. Divide the Caribbean bean and coconut soup between bowls and sprinkle with the spring onion and chilli (if using). Serve with any remaining lime wedges.