Sweet Potato Soup Recipe

Introduction

This Sweet Potato Soup is a comforting and flavorful dish perfect for chilly days. Combining roasted sweet potatoes with warm spices and creamy chickpeas, it offers a rich, satisfying meal that’s easy to prepare and sure to please the whole family.

Ingredients

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1/2 tsp ground caraway seed
• 1/2 tsp cinnamon
• 6 cups low sodium vegetable stock
• 18 oz can chickpeas, drained
• 1 lemon, juiced
• Salt and pepper, to taste
• Parsley, for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Step 2: Scrub the sweet potatoes thoroughly and poke several times with a fork. Place them on the prepared baking sheet and bake in the center of the oven for about 1 hour, or until tender when pierced with a fork.
3. Step 3: While the sweet potatoes roast, heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and minced garlic. Cook, stirring often, until onions become translucent, about 5 minutes.
4. Step 4: Stir in the cumin, smoked paprika, coriander, turmeric, red pepper flakes, ground caraway seed, and cinnamon. Cook for 1–2 minutes, stirring frequently, until the spices are fragrant.
5. Step 5: Add the vegetable stock, drained chickpeas, and lemon juice to the pot. Bring the mixture to a boil, then reduce heat to simmer.
6. Step 6: When the sweet potatoes are cool enough to handle, slice them lengthwise and scoop out the flesh. Add the sweet potato flesh into the soup pot.
7. Step 7: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, making sure not to overfill, and blend with the vent open to allow steam to escape.
8. Step 8: Taste the soup and season with salt and pepper as needed.
9. Step 9: Serve the soup hot, garnished with fresh parsley. Optionally, add lemon wedges and hot sauce for extra brightness and heat.

Tips & Variations

• For a creamier texture, add a splash of coconut milk or cream after blending.
• Roast chickpeas with spices for a crunchy garnish to add texture and flavor.
• If you don’t have all the spices, substitute with a pre-made curry powder blend.
• Use a high-quality vegetable stock to enhance the soup’s depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well—freeze in portions and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potato puree instead of roasting the potatoes?

Yes, you can use pre-made sweet potato puree if you’re short on time. Just be sure it’s unsweetened and add it towards the end of cooking to blend in smoothly.

Is this soup vegan and gluten-free?

Absolutely! This soup uses only plant-based ingredients and naturally gluten-free items, making it suitable for vegan and gluten-free diets.

Sweet Potato Soup Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

A hearty and flavorful Sweet Potato Soup that combines roasted sweet potatoes with warming spices, chickpeas, and fresh lemon juice for a creamy and nutritious meal. This comforting soup is perfect for chilly days and offers a delightful blend of smoky, spicy, and citrusy notes.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 medium sweet potatoes
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced

Spices & Seasonings

• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1/2 tsp ground caraway seed
• 1/2 tsp cinnamon
• Salt & pepper, to taste

Liquids & Others

• 1 tbsp olive oil
• 6 cups low sodium vegetable stock
• 18 oz can chickpeas, drained
• 1 lemon, juiced
• Parsley, for garnish

Instructions

1. Preheat and prepare sweet potatoes: Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil. Scrub the sweet potatoes thoroughly and pierce them several times with a fork for even roasting.
2. Bake sweet potatoes: Place the prepared sweet potatoes on the baking sheet and bake them in the center of the oven for about 1 hour, or until they are tender when pierced with a fork.
3. Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic, cooking and stirring frequently for about 5 minutes until the onions become translucent.
4. Add spices: Stir in the cumin, smoked paprika, coriander, turmeric, red pepper flakes, ground caraway seed, and cinnamon. Cook and stir for about 1-2 minutes until the spices are fragrant to enhance the flavor base of the soup.
5. Add liquids and chickpeas: Pour in the vegetable stock, add the drained chickpeas, and freshly squeezed lemon juice. Bring the mixture back to a boil over medium-high heat.
6. Prepare sweet potatoes for blending: Remove the sweet potatoes from the oven, slice them in half lengthwise, and scoop the flesh out into the pot with the broth and chickpeas.
7. Blend the soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, blend in batches using a regular blender—ensure not to overfill and keep the lid vented for steam release.
8. Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley, lemon wedges, and optionally some hot sauce for added heat.

Notes

• For a creamier texture, you can add a splash of coconut milk or cream before blending.
• Roasting the sweet potatoes enhances their natural sweetness and adds depth of flavor to the soup.
• If you prefer a chunkier texture, blend only half the soup and stir in the remaining chickpeas and sweet potato pieces.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• Adjust spice levels by reducing or increasing the red pepper flakes according to your taste.

Keywords: sweet potato soup, roasted sweet potatoes, vegetarian soup, healthy soup, spiced soup, chickpea soup