Creamy Rosemary Tomato Soup with Sweet Potato & Lentils

fresh rosemary (finely chopped)

onion (medium/large)

large clove garlic

large sweet potato (500g approx)

coconut oil

red lentils (just under ½ a cup)

water (2½ cups)

passata (2 cups)

Big twist black pepper

sea salt

heaped teaspoon dried parsley (or small handful of fresh)

coconut cream