Preheat the oven to 190 degrees Celsius on fan bake.

Wash and peel the vegetables placing the skins in a bowl, coat with the coconut oil, and set aside. Roughly chop the Sweet Potato into 5cm Chunks. Cut the carrots lengthwise down the middle and in half across the width.

Place the chopped vegetables in a roasting dish and coat them in vegetable oil. Sprinkle on the Curry Powder, Tumeric, and mixed herbs and mix to coat.

Cook in the oven for 45-50minutes until slightly golden and easy to pierce with a fork.

While that is cooking dice up your onion and add to the frypan with 1 TBSP oil and saute until cooked. Add in the garlic and chilli and cook for a further few minutes until the garlic is slightly brown. Remove from the heat and add to a large pot.

Once the vegetables are cooked add them to the large pot along with the onion mix. Add 1/2 cup hot water to the roasting pan and use a spoon to get all the flavor off the bottom and side. Add this to the pot too.

Pour in the can of coconut milk or cream. Then add half of the can with water and stir to get the residual coconut milk from the sides. Add this to the pot too.

Add the tamari, salt, and apple cider vinegar to the pot and simmer on low heat for 20 minutes mashing the vegetables in every now and then. Once the vegetables have all been integrated and mashed. Turn the heat off and allow it to cool slightly.

Place your vegetable skins on a baking tray and sprinkle with a little salt. Cook at 190 degrees celsius for about 5 minutes turning once halfway through. Keep an eye on them as they are so thin they will overcook easily. Remove when they are golden and slightly crispy. They will also crisp up as they cool.

Blend your soup. I like to use a stick mixer in the same pot but you could do two batches in a blender ( just be careful not to blend very hot soup or it may explode out the top!).

Add your soup to a bowl and top with the crunchy skins. I have also added basil flowers and baby sweet potato leaves to serve.