sweet potato and carrot soup

Ingredient:

• 500g/1lb 2oz sweet potatoes, peeled and cut into 3cm/1¼in chunks
• 500g/1lb 2oz carrots, trimmed and scrubbed, then cut into roughly 2cm/¾in chunks
• 2 tbsp olive oil
• 2 onions, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 heaped tsp ground coriander
• ¼–½ tsp dried chilli flakes
• 1.2 litres/2 pints vegetable or chicken stock, made with 2 cubes
• freshly ground black pepper
• 25g/1oz pecan nuts, broken into small pieces
• 2 tsp runny honey
• 25g/1oz feta, or other cheese, lightly crumbled
• 2–3 sprigs fresh thyme, leaves only