Preheat the oven to 180 degrees Celsius/Gas 4/350F. Transfer the sweet potatoes, onions, plantains, and garlic to a baking tray. Sprinkle with all-purpose seasoning, drizzle with oil, and toss until the vegetables are well coated.  Roast for 20–22 minutes in the oven until they are soft and golden brown.

Topping (optional): While the vegetables are roasting, you can choose to peel and slice one extra plantain. Drizzle with oil and bake in the oven for 15 minutes, until golden brown.

Transfer the roasted vegetable mixture from the oven to a medium-sized pot. In a jug, combine hot water and a vegetable stock cube until well combined. Pour in the vegetable stock, add the ginger powder, and simmer for 5 minutes on low-medium heat.

Using a hand blender, blitz the vegetables.  Pour in the cream, then squeeze in the lime, and mix well.

Once the roasted plantain soup is cooked and ready to eat, Transfer it to a bowl and serve it with extra plantains.