Make this nourishing vegan soup, then check out our classic sweet potato soup, vegetable soup, butternut squash soup and also discover more of our vegan soup recipes.


  • 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


  • 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 soup recipes here:

Vegan Tomato Soup Recipe with Rice and Lemongrass

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