Heat some oil in a pan and add the onion, after the onion has softened add the garlic and cook for a further minute. Stir in the chopped pepper and sweet potatoes and add the stock, bring to a boil and reduce to a simmer for 15 minutes. The vegetables should be soft by then, if not continue to simmer until they are.
Pour the contents of the pan into a food processor and blitz until smooth, then season and add the chilli flakes and coconut milk and pulse again for a couple of minutes.
Pour into bowl and garnish with coriander and serve with crusty bread.
Tip: Instead of coconut milk you can use creme fresh, also you can use half sweet potato and half carrot or even butternut squash.
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