Spicy sweet potato & coconut soup

Instructions

1. Heat a large nonstick saucepan and mist with the cooking spray. Cook the leek for 3–4 minutes until softened but not browned. Add the garam masala and cook for 30 seconds.
2. Add the sweet potatoes, butternut squash and 700ml stock and bring to the boil. Simmer for 15–20 minutes until the vegetables are tender. Stir in the creamed coconut and whizz in a blender until the soup is smooth.
3. Return to the pan and gently reheat if necessary, then check the seasoning and ladle into bowls. Swirl each bowl with ½ teaspoon harissa and 1 tablespoon yogurt, then sprinkle with a few chives.