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!