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Sweet Potato Soup with Chickpeas

Savory Sweet Potato Soup with Chickpeas to Warm Your Soul

This Sweet Potato Soup with Chickpeas is a delightful and warming dish that’s both gluten-free and vegan.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs Sweet Potatoes Can substitute with butternut squash
  • 2 tablespoons Olive Oil Avocado oil can be used
  • 1 Onion Shallots as milder alternative
  • 1 Celery Can be omitted
  • 3 Garlic Minced; can use garlic powder
  • 1 teaspoon Cumin Coriander or curry powder can be used
  • 1 teaspoon Smoked Paprika Regular paprika for less intensity
  • 1 teaspoon Coriander Can be omitted
  • 1 teaspoon Turmeric Ginger as an alternative
  • 1/2 teaspoon Ground Caraway Seeds Fennel seeds can be substituted
  • 1 dash Cinnamon Cardamom could be an alternative
  • 4 cups Vegetable Stock Can use chicken stock
For the Protein Booster
  • 1 can Chickpeas Can substitute with white beans
For Brightness and Seasoning
  • 2 tablespoons Lemon Juice Lime can be used as a twist
  • to taste Salt
  • to taste Pepper
For Garnishing
  • 1/4 cup Parsley Cilantro as an alternative

Equipment

  • Large Pot
  • baking sheet
  • immersion blender

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Wash sweet potatoes and prick each with a fork. Place on baking sheet and roast for about 1 hour until soft.
  3. Heat olive oil in a large pot over medium heat. Sauté diced onion, celery, and minced garlic for about 5 minutes until fragrant.
  4. Stir in spices: cumin, smoked paprika, turmeric, red pepper flakes, ground caraway seeds, and cinnamon. Cook 1-2 minutes.
  5. Add vegetable stock, drained chickpeas, and lemon juice. Bring to a boil.
  6. Scoop sweet potato flesh into the soup, mixing to combine.
  7. Blend the soup until smooth using an immersion blender.
  8. Season with salt and pepper to taste, and adjust lemon juice as needed.
  9. Ladle soup into bowls and garnish with fresh parsley. Serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 16000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

This soup freezes well; store in airtight containers for up to 6 months. Thaw overnight and reheat on stovetop.

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