A SPOONFUL OF COMFORT
Have you ever tried purple sweet potatoes? Naturally creamy, they were the perfect base for this delicious purple sweet potato chickpea soup. And the color, how cool is it?!!
Purple sweet potatoes have a rich flavor but are a bit drier than regular sweet potatoes. They are rich in essential vitamins and minerals and have a large amount of fiber. You can use them in the same way you’d use a regular orange or white sweet potato.
This soup is perfect as a healthy, nutritious, and filling light lunch or dinner and serves 4 people. It is also vegan, gluten-free, and dairy-free.
MEET THE INGREDIENTS
- Olive oil
- Onions
- Garlic
- Ginger
- Baked purple sweet potatoes
- Cooked chickpeas
- Coconut cream
- Salt
- Nutritional yeast (optional)
HOW TO MAKE PURPLE SWEET POTATO CHICKPEA SOUP
SOUP
- Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions and cook for about 4-5 minutes. Stir in minced garlic and ginger and cook until fragrant, about 1 minute.
- Add approx. 600 g baked purple sweet potatoes, 100 g cooked chickpeas, 100 g coconut cream, and 900 ml water, and bring the soup to a boil. Reduce heat to low-medium, season with salt, cover and allow to simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.
- When the soup is done, use the immersion blender to puree the soup completely.
- Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.
SERVING SUGGESTION
Serve your soup in a bowl and garnish it with roasted chickpeas, roasted tempeh chunks, toasted sesame seeds, and sprouts.
TIPS AND HOW-TOS
HOW TO BAKE PURPLE SWEET POTATOES
- Preheat oven to 200°C.
- Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.
- Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
- Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling. There should be about 400 g after you bake and peel them.
PURPLE SWEET POTATO CHICKPEA SOUP IS
- Vegan
- Gluten-free
- Soy-free
- Dairy-free
- Nutrient-packed
- Flavorful
- Creamy
- Easy to make
- Healthy and delicious
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Purple Sweet Potato Chickpea Soup
Ingredients
- 1-2 tablespoons olive oil
- 2 small onions
- 1 teaspoon minced ginger
- 2-3 cloves garlic minced
- 600 g baked purple sweet potatoes peel the skins off
- 100 g cooked chickpeas
- 900 ml water
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 2 tablespoons nutritional yeast optional
- salt
Instructions
How to bake purple sweet potatoes
- Preheat oven to 200°C
- Wash sweet potatoes thoroughly and pat them dry with a dishtowel.
- Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
- Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling.
Soup
- Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions and cook for about 4-5 minutes. Stir in minced garlic and ginger and cook until fragrant, about 1 minute.
- Add approx. 600 g purple sweet potatoes, 100 g cooked chickpeas, 100 g coconut cream, and 900 ml water, and bring the soup to a boil. Reduce heat to low-medium, season with salt, cover, and allow to simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.
- When the soup is done, use the immersion blender to puree the soup completely.
- Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.
Serving suggestion
- Serve it in a bowl and garnish with roasted chickpeas, roasted tempeh chunks, toasted sesame seeds, and sprouts.
* The nutritional information provided is calculated automatically and should be used as an estimate.
