Preheat the oven at 200C/400F/gas mark 6.

Place the sweet potato on a baking tray lined with parchment paper, coated with oil.Coat the top of the sweet potato with oil.

Roast the sweet potato for roughly 35-40 minutes or until golden (turning halfway through).

Meanwhile heat the olive oil on medium heat in a non stick saucepan, then proceed to saute the onion, garlic and ginger along with the curry powder until soft and translucent.

Pour in the vegetable stock then season with the paprika, ground coriander, parsley, thyme and chilli flakes.

Add the thyme, cover the pan with a lid, then allow to simmer for 10 minutes (leave it simmer while the sweet potatoes are roasting).

Discard the thyme stems after the given time.

Once the sweet potatoes have finished roasting from the oven, transfer the stock mixture and potatoes to a blender and puree into a smooth consistency (use a hand blender, if you don't have a blender and puree in the saucepan instead).

Add black pepper and pink salt to taste.