Caribbean Roasted Root Vegetable Soup

I've been really getting into the groove with the vegetable based/vegetarian/vegan diet thing.  The rules have been adapted so that I can still eat meat when we're eating out which I think pretty definitively proves that I couldn't ever become vegetarian full time.

This has been my favourite of the vegetable soups so far and I suspect will become a staple in our house.

2x sweet potatoes
3x carrots
3x tomatoes
2x red peppers
2x red onions
2x tbsp olive oil
1x tbspn grated ginger
1x tbspn smoked paprika
1x tsp cumin
1x tin light coconut milk
1x bay leaf
3/4 cup water
salt and pepper

Chopped coriander and a wedge of lime to garnish

Peel and chop the sweet potatoes and carrots into pieces.  Peel and quarter the red onions and deseed

and quarter the red peppers.  Toss in oil and roast in the oven for 35-45 minutes at 180C.  Remove from the oven and leave to cool.

Combine the rest of the  ingredients in a pan, add the cooled roasted vegetables and bring to the boil.  Simmer gently for 10 minutes and then let the flavours develop for 20 minutes. Blend together using a hand blender.

This will serve six.

In this as we had a really late breakfast so the soup has been packed up for lunch tomorrow and the rest has gone in the freezer for the next time I can't be bothered to cook.  Hopefully some delicious spicy soup should ease the pain of going back to work a little bit.