Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.
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.