Can I use frozen sweet potatoes for this recipe?

Yes, you can use frozen sweet potatoes! Just add them directly to the pot, and you may need to adjust the cooking time slightly until they are tender.

What can I substitute for orange juice?

If you don’t have orange juice, you can use lemon juice for a different citrus twist or vegetable broth for a less sweet flavor.

Is this soup gluten-free?

Yes, this soup is gluten-free! All the ingredients used are naturally gluten-free, making it a great option for those with gluten sensitivities.

How can I make this soup creamier?

To add creaminess, you can stir in coconut milk or a splash of plant-based cream after blending. This will give the soup a rich texture.

Can I make this soup ahead of time?

Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 5 days. It also freezes well for longer storage.

What can I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or a grain bowl. It’s also delicious topped with roasted chickpeas for added protein and crunch.

Is this soup really spicy?

The level of spice depends on how much cayenne pepper you add. Feel free to adjust the spice level to your preference by reducing or omitting the cayenne.

Can I add other vegetables to this soup?

Yes! Feel free to add other vegetables such as bell peppers, spinach, or kale for added nutrition and flavor. The more veg you add, you may need to increase the liquid quantities to avoid a really really thick soup.

Can I make this soup in a slow cooker?

Yes! To make this soup in a slow cooker, sauté the aromatics first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

Spicy Sweet Potato soup - with orange

Description

Warm up your senses with this delightful Spicy Sweet Potato Soup, a comforting blend of sweet potatoes and zesty orange, perfect for chilly days, a fantastic addition to your plant-based repertoire.

Dunk with a crispy ciabatta, or toasted sourdough for contrasting texture and to make it a lovely warming winter meal.

Ingredients

Scale

800g (about 4 cups) sweet potatoes, peeled and cubed

750ml (3 cups) vegetable broth

1 large onion, diced

1 medium carrot, diced

2 tablespoons (30ml) olive oil

3 garlic cloves, minced

1 teaspoon (5g) grated fresh ginger

1 teaspoon (2g) ground cumin

1/2 teaspoon (1g) smoked paprika

1/4 teaspoon (0.5g) cayenne pepper (adjust to taste)

Juice and zest of 1 orange

Salt and pepper, to taste

Fresh coriander, for garnish

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Instructions

Sauté the Aromatics. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 large onion, diced, and cook until soft and translucent, about 5-7 minutes. Stir in 3 minced garlic cloves and 1 teaspoon grated fresh ginger, cooking for another minute until fragrant.
Add the Spices. Sprinkle in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (adjust to taste), stirring well to coat the onion mixture in the spices. Cook for an additional 2 minutes to release the flavors.
Cook the Vegetables. Add 800g sweet potatoes, peeled and cubed, and 1 medium carrot, diced, to the pot. Stir to combine with the aromatic mixture.
Simmer the Soup. Pour in 750ml vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
Blend Until Smooth. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
Finish with Orange. Stir in the juice and zest of 1 orange, and season with salt and pepper to taste. If you like a bit more heat, adjust with cayenne pepper.
Serve and Enjoy. Ladle the soup into bowls, garnishing with fresh coriander. Serve hot and enjoy the warming flavors of this spicy sweet potato and orange soup!

Equipment

blender

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Notes

Swaps: Replace the sweet potato with 500g peeled, deseeded squash. Swap chilli for paprika if you prefer less spice

Prep Time: 5
Cook Time: 15
Category: Soups
Method: Pan & blender
Cuisine: British