• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the sweet potatoes into 2cm chunks (peeling optional). Place onto a large (lined) baking tray.
• Drizzle with oil and half the thyme. Season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Trim and thinly slice the scallion. Peel and grate the garlic (or use a garlic press).  
• Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
• Zest the lime then halve and juice it.
• Drain and rinse the kidney beans in a sieve.

• Heat a drizzle of oil in a large pot on medium-high heat.
• Once hot, add the scallion (keep a little aside for garnish).
• Season with salt and pepper and fry until soft and sweet, 1-2 mins, stirring occasionally.
• Add the pepper and fry for 4-5 mins. Add the garlic, garam masala and remaining thyme.
• Fry for 30 secs and then add the chopped tomatoes, 100ml water (double for 4p), vegetable stock and the coconut milk. Stir well.

• Bring the soup to the boil.
• Allow it to simmer covered on low heat for 12-15 mins.
• Add the kidney beans when the soup has 5 mins left to cook.
• Season to taste with salt and pepper.

• Spoon the soup into bowls.
• Garnish with lime zest and lime juice to taste.
• Finish with a sprinkling of scallion.