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1.Put the sweet potato, onions, tomatoes, garlic, ginger and spices into mixing bowl and toss. Stir in some vegetable oil.
2.Set your oven 220c, put your vegetables on a roasting tray and bake for 30 minutes.
3. Add the vegetables into a pot with tomato purée, dale farm creme fraiche, coconut milk and vegetable stock
4. Cook until just under the boil and blend until smooth.
5.Garnish with dale farm crème fraiche, chopped coriander, toasted pumpkin and mini naan breads
