• Heat 1 tablespoon oil in a large pan, once it's shimmering and hot, add the onion, carrots and a pinch of salt and cook for 5 minutes until soft and the onion is translucent.
  1 medium onion, 2 medium carrots, pinch of salt, 1 tablespoon olive oil
• Add the sweet potato and the spices and stir to coat in the spices. Cook for another 2-3 minutes.
  2 medium sweet potatoes, 1 ½ teaspoons ground cumin, 1 ½ teaspoons ground coriander, ½ teaspoon ground turmeric, pinch of chilli flakes
• Add the vegetable stock and bring to the boil. Reduce the heat, place the lid on the pan and simmer for 15-20 minutes or until the sweet potato is tender.
  3 cups vegetable stock
• Add the chunky soup to the blender jug with the tahini and lime juice and blend until smooth, adding up to another ½ cup of water or stock if needed to achieve the consistency you like. Add more salt if needed.
  2 tablespoons tahini, 1 tablespoon lime juice
• Serve topped with sesame brittle and tahini drizzle. Sprinkle with a pinch of chilli flakes, if you wish.

For the sesame brittle

• Preheat oven to 150°C/300°F.
• Mix together all ingredients in a small bowl. Spread out on a baking sheet lined with a non-stick baking sheet or parchment paper and bake for 20 minutes until lightly golden. Leave to cool and then break into shards to serve.
  ¼ cup sesame seeds, 1 tablespoon maple syrup, 1 teaspoon soy sauce, ½ teaspoon rapeseed or olive oil

For the tahini drizzle

• Put all ingredients into a small bowl and whisk to combine.
  2 tablespoons tahini, 1 tablespoon lime juice, 1 tablespoon water, 1 teaspoon maple syrup