Name: Creamy Sweet Potato and Chickpea Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion (chopped); 1 rib celery (chopped); 3 cloves garlic (grated or minced); 1 teaspoon ground cumin (or ground coriander + ¼ teaspoon cinnamon if you are feeling cozy); 1 teaspoon paprika (smoked or sweet); 3 medium sweet potatoes (peeled and diced, about 1½ lb / 700 g); 2 cans chickpeas (rinsed, 15 oz / 400 g each can or 3 cups / 460 grams cooked chickpeas); 5 cups vegetable broth (or chicken broth, add more to taste); 1 teaspoon salt (or more to taste + black pepper); ½ – 1 cup half-and-half (sub coconut milk, a non-dairy creamer, or Greek yogurt); 1 – 2 tablespoons lemon juice (or apple cider vinegar)

Description

A delicious and creamy sweet potato and chickpea soup that is comforting and easy to make. Perfect for a warm meal!

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 medium onion (chopped)
1 rib celery (chopped)
3 cloves garlic (grated or minced)
1 teaspoon ground cumin (or ground coriander + ¼ teaspoon cinnamon if you are feeling cozy)
1 teaspoon paprika (smoked or sweet)
3 medium sweet potatoes (peeled and diced, about 1½ lb / 700 g)
2 cans chickpeas (rinsed, 15 oz / 400 g each can or 3 cups / 460 grams cooked chickpeas)
5 cups vegetable broth (or chicken broth, add more to taste)
1 teaspoon salt (or more to taste + black pepper)
½ – 1 cup half-and-half (sub coconut milk, a non-dairy creamer, or Greek yogurt)
1 – 2 tablespoons lemon juice (or apple cider vinegar)

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Instructions

Cook the base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium onion and 1 rib celery with a pinch of salt. Cook for 5 minutes, stirring, until soft. Add 3 cloves garlic (grated), 1 teaspoon ground cumin and 1 teaspoon paprika. Stir for 30 seconds, until fragrant.
Simmer the soup: Add 3 medium sweet potatoes (peeled and diced), 2 cans chickpeas (rinsed), 5 cups vegetable broth, 1 teaspoon salt, and black pepper. Cover, bring to a gentle boil, then lower the heat and simmer for 20–25 minutes, until the sweet potatoes are very soft.
Blend until creamy: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If the soup is too thick, add a little more broth or water.
Finish and serve: Stir in ½ – 1 cup half-and-half and add 1 – 2 tablespoons lemon juice or apple cider vinegar to brighten the flavor. Serve warm with a drizzle of olive oil, black pepper, and optional parsley.

Notes

This recipe can be modified with spices to suit your taste.
For a vegan version, substitute half-and-half with coconut milk or non-dairy creamer.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 10mg