Heat a saucepan over high heat. Add the oil, onion and sweet potato and cook for 2–3 minutes or until the onion is tender. Add the stock, bring to the boil and cook for 12–15 minutes or until the sweet potato is tender when tested with a skewer. Using a hand-held stick mixer, blend the soup until smooth. Ladle into bowls and top with goat’s cheese and basil. Serve with the bread. Serves 6.