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»