Ingredients:

2 large sweet potatoes, roughly chopped into cubes, skin on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika (hot or sweet)
1 tsp ground cumin (optional)
2 tbsp olive oil
400ml coconut milk
350ml chicken stock
½ tbsp chili sauce (sriracha)
1 tsp maple syrup
Salt and pepper to taste

Steps:

1) Preheat the oven to 350°. Place sweet potatoes, red pepper, onion, and garlic on a baking tray. Sprinkle with salt and pepper, smoked paprika (and/or cumin), and splash over with olive oil. Toss together until evenly coated. Roast for 30 minutes or until sweet potatoes can be pierced with a fork.
2) Place vegetables into a blender with chicken stock, coconut milk, maple syrup, and chili sauce; adjust the liquids according to preference of consistency and taste.