Place a large saucepan over medium to high heat. Add the potatoes and stock, and bring to a simmer, cook until tender. In a separate pan, over medium to low heat, gently fry the carrots and onion in the canola oil until softened. Add the garlic and harissa paste and fry for another five minutes. Spoon the fragrant mixture into the sweet potato saucepan along with the coriander. Blend with a hand blender until smooth. Return to a clean saucepan and slowly reheat. Season with sea salt and cracked black pepper. Cut the red pepper into big chunks and toss with red onion, tomatoes, squeeze of lime juice and a good glug of red wine vinegar, and generously scatter over deep bowls of hot soup.
By Abigail Donnelly. Courtesy of Mediclinic family. View the digital magazine here.