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Preheat your oven to 190°C.
Bake the sweet potatoes on a tray for 45 mins until soft and jammy.
Meanwhile, slice the onion, carrot and ginger.
In a saucepan, sweat everything down together over a medium heat with 3 tbsp olive oil until soft and fragrant, about 10 mins.
Once cool enough to handle, peel and add the sweet potatoes to the pan along with ¾ of the coconut milk, 300ml of water, 1 tsp harissa, 2 tsp of salt and a handful of coriander.
Bring to a gentle simmer and cook for 5 mins.
Use a stick blender to blend until smooth and creamy.
Pour into bowls and add a swirl of coconut milk, a drizzle of harissa and a sprinkle of chopped coriander.