Olive Magazine
Two bowls filled with orange soup topped with seeds

Roast sweet potato, chipotle and orange soup with paprika seeds

Published: February 16, 2022 at 10:28 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Bursting with vibrant sweet potatoes, punchy chipotle and zingy orange, this low-calorie soup makes for a nourishing vegan lunch

  • Healthy
  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal330
low infat10.1g
saturates1.6g
carbs47.4g
sugars27.1g
fibre10.5g
protein7.1g
low insalt0.9g
Advertisement

Make this nourishing vegan soup, then check out our Moroccan vegan soup, Thai red curry butternut squash soup and more of our vegan soup recipes

Ingredients

  • 700g sweet potatoes
  • 3 tsp olive oil
  • 1 tsp runny honey or maple syrup, (optional)
  • 1⁄2 tsp smoked paprika
  • 50g mixed seeds
  • 1 large onion, chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 2-3 tbsp chipotle paste
  • 800ml vegetable stock
  • 1 orange, zested and juiced
  • 15g coriander, roughly chopped

Method

  • STEP 1
    Heat 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 2
    While 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 3
    Put 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 4
    Add 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 5
    Divide 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. 

Discover more

Vegan Tomato Soup Recipe with Rice and Lemongrass
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content