Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Pop the diced sweet potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Cut the lime into wedges. 

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and fry until softened, 4-5 mins.

Stir in the garlic, ginger puree and yellow Thai style paste. Cook until fragrant, 1 min. 

Pour the coconut milk, veg stock paste, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then lower the heat to medium and simmer until starting to thicken, 8-10 mins.

Taste and season with salt and pepper.

While the soup simmers, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once roasted, add the sweet potatoes to the soup, then stir in the mangetout and cook until tender and piping hot, 2-3 mins.

Add a squeeze of lime juice, then taste and add more salt, pepper and lime if needed.

Share the sweet potato and coconut soup out between your bowls.

Serve with the naan and any remaining lime wedges alongside. 

Enjoy!