Roll out puff pastry, cut out hearts using a heart-shaped cookie cutter, line them on a baking sheet covered with parchment paper, baste the tops of the hearts with rice milk
Bake the hearts for 15 to 20 minutes.
Rinse off and peel sweet potatoes and beetroot. Cut into small pieces.
Add beetroot, sweet potatoes, orange juice and water to a pan. Let simmer on medium heat until the veggies are soft.
Remove from the heat and mash into an even soup using a blender. Pour back into the pan, reduce heat to low, add all the spices, mix well and cook for another 5 to 10 minutes.