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Vegan Sweet Potato Soup photographed from the top view

Vegan Sweet Potato Soup with Spicy Chickpea Croutons

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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 217kcal


For the Chickpea Croutons:

  • 2 cans each 15.5 ounces of cooked garbanzo beans (aka chickpeas), drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

For The Sweet Potato Soup:

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 medium-sized onions chopped
  • 2 cloves of garlic minced
  • 1 teaspoon of grated ginger from 1 inch fresh ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 medium-sized Sweet Potatoes peeled and cut into small cubes (appr. 5-6 cups)
  • 2 carrots peeled and sliced (appr. 1 cup)
  • 6 cups vegetable stock
  • 1/4 cup fresh cilantro or parsley for garnish chopped


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.


Calories: 217kcal | Carbohydrates: 25g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 1721mg | Potassium: 494mg | Fiber: 4g | Sugar: 8g | Vitamin A: 14828IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 2mg