Description
A comforting vegan soup blending velvety sweet potatoes, aromatic spices, and chickpeas into a creamy, nourishing bowl—perfect for cool evenings or a flavorful lunch.
Ingredients
3 teaspoons olive oil, divided
½ yellow onion, chopped
1¾ pounds sweet potato, peeled and chopped (about 5 cups)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1½ teaspoons curry powder
¾ teaspoon ground coriander
⅛ teaspoon cayenne pepper (optional)
½ teaspoon kosher salt
6 cups vegetable broth
1 (14 oz) can chickpeas, drained and rinsed
Minced cilantro and toasted pepitas for garnish (optional)
Instructions
- Heat 2 teaspoons olive oil in a saucepan over medium heat. Sauté onion until tender, about 5–6 minutes.
- Add 1 teaspoon olive oil, sweet potato, garlic, and ginger. Cook for 3 minutes, stirring occasionally.
- Stir in curry powder, coriander, cayenne, and salt. Cook for 1 minute to bloom spices.
- Add broth and chickpeas. Bring to a boil, then reduce to a simmer and cook for 30 minutes until sweet potatoes are soft.
- Let cool 10 minutes, then blend soup in batches until smooth.
- Return to pot and reheat gently. Serve warm with optional cilantro and pepitas.
Notes
- Add coconut or nut milk for creamier soup.
- Try red bell pepper or carrot for extra color and sweetness.
- Store garnishes separately for freshness.
- Great for freezing—thaw and reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 570mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
