Preheat oven to 200 Celsius

Half the bell pepper, removing the stalk and seeds

Place on a foiled baking tray

Drizzle on olive oil. Sprinkle on spices

Roast for 30-40 minutes, until soft and slightly charred, turning halfway through

Take out of the oven and leave to cool

Heat oil in a medium saucepan

Mince garlic

Add garlic and onion to pan and fry until soft

Add stock and spices and simmer

Chop sweet potato into small pieces

Add sweet potato to broth and simmer for ten minutes, until very soft

Turn off heat and leave to cool slightly

Remove skin from bell pepper and chop into small pieces

Add peppers to broth

Blend well and serve with garlic bread