Roast sweet potato, chipotle and orange soup with paprika seeds
Bursting with vibrant sweet potatoes, punchy chipotle and zingy orange, this low-calorie soup makes for a nourishing vegan lunch
- Serves: 4 persons
- 700g sweet potatoes
- 3tsp olive oil
- 1tsp runny honey or maple syrup, (optional)
- 1⁄2 tsp smoked paprika
- 50g mixed seeds
- 1large onion, chopped
- 1carrot, finely chopped
- 1stalk celery, finely chopped
- 2cloves garlic, finely chopped
- 2-3 tbsp chipotle paste
- 800ml vegetable stock
- 1orange, zested and juiced
- 15g coriander, roughly chopped
Step 1Heat the oven to 220C/fan 200C/gas 7. Poke the sweet potatoes with a fork, wrap them in foil and transfer directly to the oven shelf. Bake for 1 hour. Remove from the oven and cool to room temperature. Once cool, halve the sweet potatoes and scrape out the flesh. Set aside.
Step 2While the potatoes cool, start on the seeds. Reduce the oven to 180C/fan 160C/gas 4. Put 1 tsp of the oil, the honey (if using) and paprika in a small bowl, and stir to combine. Add the seeds, season and stir to coat. Line a baking tray with baking paper and add the seeds, spreading out into a single layer. Transfer the tray to the oven and roast for 6-8 minutes or until golden and crisp. Remove from the oven and leave to cool on the tray.
Step 3Put the remaining 2 tsp of oil in a large, deep pan over a medium heat. Add the onion, carrot, celery and garlic, season with salt, and sauté for 5 minutes until the onions are soft. Add 1-2 tbsp chipotle paste (depending on how spicy you like it) and cook for a further 2 minutes.
Step 4Add the sweet potato flesh to the pan along with the stock. Bring to a boil then reduce the heat and simmer for 10 minutes. Remove from the heat and add the orange zest and juice. Using a hand blender, blend the soup until smooth. Season to taste.
Step 5Divide the soup between four bowls and swirl with the remaining chipotle paste (if the paste is too thick to swirl, add a little water to thin slightly). Sprinkle with the seeds and coriander to serve.