Sweet Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheframi.com/sweet-potato-soup-recipe/
