A warming, richly coloured sweet potato soup served with smoked halibut
Peel the sweet potato, the carrots and ginger. Roughly dice the carrots and the sweet potato. Chop the ginger into small pieces. Break the smoked halibut into small pieces.
Heat a medium saucepan over a high heat and add a drizzle of olive oil. After 2 minutes, add the diced vegetables and the ginger. Cook for 5 to 6 minutes and then cover with cold water. Add the thyme and the bay lear and cover with a lid. Cook for about 20 minutes or until the vegetables are soft. Once the vegetables are tender, remove the bay leaf and the thyme sprigs and use a hand blender to puree the soup.
Serve the soup topped with the smoked halibut and some crusty bread.
«This soup can be made in advance and then simply re-heated when you are ready to serve»