This light and creamy vegan sweet potato soup is also gluten-free, dairy-free, low-fat, and low-calorie. Topped off with spicy chickpea croutons, it is ready in just 30 minutes.
2cans (15.5 ounces) of cooked garbanzo beans (aka chickpeas)- drained and rinsed
2tablespoonsolive oil
1/2teaspoongarlic powder
1/2teaspoonground cumin
1/4teaspoonground cinnamon
1/2teaspoonsalt
1/2teaspoonground black pepper
For The Sweet Potato Soup:
1tablespoonvegetable oil
1/2teaspoonground coriander
1teaspoonground cumin
2medium-sized onionschopped
2clovesgarlicminced
1teaspoongrated gingerfrom 1 inch fresh ginger
1teaspoonkosher salt
1/2teaspoonblack pepper
2medium-sized Sweet Potatoespeeled and cut into small cubes (appr. 5-6 cups)
2carrotspeeled and sliced (appr. 1 cup)
6cupsvegetable stock
1/4cupfresh cilantro or parsley for garnishchopped
Instructions
Start with roasting the chickpea croutons:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
Lay two layers of paper towels on a kitchen counter. Spread the rinsed garbanzo beans (chickpeas) to dry. With the help of another piece of paper towel, dry the beans as much as possible. Once dried, transfer them to a mixing bowl.
Mix the oil, spices, and hot sauce (if using) in a small bowl. Drizzle it over the chickpeas, making sure that they are coated with the oil and spice mixture.
Spread the chickpeas on the baking sheet and bake for 20-25 minutes, until crisp and golden, tossing a couple of times during the baking to ensure even cooking.
Take them out of the oven and set aside to cool.
To make the soup:
Heat the oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add in the ground cumin and coriander. Add the onion. Cook, stirring occasionally, over medium heat, until translucent, 7-8 minutes.
Stir in the garlic and ginger, salt and pepper, and sautee, stirring constantly, for 45 seconds.
Stir in the sweet potatoes and carrot and mix until coated with the spices and onions, 1-2 minutes.
Pour in the vegetable stock and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 20 minutes or until sweet potatoes are soft.
Puree the soup in a blender or a food processor in batches. Return it back to the pot and heat until warm.
If you feel that it is too thick, you can add in a little bit of water and bring it to a boil.
When ready to serve, garnish the soup with a handful of chickpea croutons and fresh herbs.
Notes
This is an optional step but when I make creamy vegetable soups like this one I usually finish it off with a tablespoon of apple cider vinegar. I think the addition of vinegar help with brightening up flavors and gives it a subtle and unexpected kick.
If you want to make this sweet potato soup even more creamy add in a cup of coconut milk or heavy cream (for a non-vegan option) at the end. Bring it to one last boil before serving.
To Store Leftovers: This low-calorie sweet potato soup will keep stored in an airtight container in the fridge for 3-4 days.
To freeze & thaw: If you want to freeze this simple vegan sweet potato soup, make sure that it is completely cooled. Then transfer to 2-3 plastic freezer storage bags, ensuring there is a few inches at the top to release air and seal. Seal tight, label, date and place flat on a shelf in your freezer and freeze for up to 1 month. When ready to reheat, remove from the freezer 1 day beforehand and defrost in your refrigerator. Pour back into the saucepot, bring to boil over medium heat and reduce to low.
Chickpea croutons are an optional step. This sweet potato soup recipe can be served without them.