With soup season in full swing, this sweet potato soup is my top pick for a cold day. Sweet potato soup is the perfect autumn and winter soup; it’s a rich blend of creamy sweet potatoes, garlic, fresh chilli and chermoula spices. Top it off with chermoula-roasted chickpeas for a delicious and filling meal.
THE BEST SWEET POTATO SOUP RECIPE
How to make sweet potato soup:
- Place the sweet potatoes and garlic in a roasting tin, drizzle with 1 tablespoon of the coconut oil, sprinkle with the chermoula spices and toss to coat. Cook for 30 minutes, or until golden and soft, turning once halfway through.
- Prepare the chickpeas. Grease and line a baking tray with plastic-free baking parchment. Place the olive oil, chermoula and salt in a small bowl and whisk to combine. Add the chickpeas and toss to coat then spread evenly on the prepared tray. Cook in the oven for 15-20 minutes or until golden and crispy, tossing once halfway through. Set aside to crisp up.
- While the sweet potatoes and chickpeas are cooking, heat the remaining coconut oil in a large saucepan, add the onion, half the chilli and salt. Cover and cook over a low heat for 15-20 minutes, or until completely soft. Transfer to a blender with the sweet potato, garlic, vegetable stock and coconut milk and blend until silky smooth.
- That’s it, ready to serve! Divide the soup between serving bowls and top with swirls of coconut yoghurt. Scatter with the chermoula-roasted chickpeas and remaining chopped chilli to serve.
Want a step-by-step guide to making this soup? You can watch my cooking demo here.
TOP TIP!
The chickpeas are worth the extra effort for the crunch factor they bring to this silky soup and you can easily get on with preparing them while the sweet potato is roasting. They don’t add any extra time to the recipe. The chermoula spices (see recommended products on the recipe card) pair beautifully with sweet potato, bringing a subtle warmth.
TIPS FOR BLENDING
- Make sure your sweet potatoes are fork tender. You don’t want to be blending vegetables that are still hard. Otherwise, you will be left with a non-silky and slightly chunky soup base.
- Leave the top portion of your blender open for steam to escape. If you keep this opening closed, pressure will build inside your blender and most likely pop the lid open. A messy kitchen is not ideal!
- Do not fill your blender past the maximum fill line. Not only will it not blend as smoothly as you want it to, but you might unexpectedly pop the lid open.
CAN YOU FREEZE SWEET POTATO SOUP?
The answer is yes! If you plan to freeze this soup for another rainy day, you can store your soup in an airtight glass locking food container, or silicone soup trays such as Souper Cubes which are very useful for batch cooking.
If you plan to just save this soup for later in the week, just pour it into a pot or container and store in the fridge for up to 3 days.
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