Sweet Potato Soup

Servings: 4
Prep. Time: 10 minutes
Cook Time: 35 minutes

A delicious, warming sweet potato soup with spiced chickpeas, as an alternative to croutons. Makes a tasty, healthy lunch option or works well as a starter.


  • 1 can chickpeas, drained (50g reserved for the Chickpea Croutons)
  • 2 tbsp. olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, peeled and crushed
  • 3cm piece of fresh ginger, peeled and grated
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 400g sweet potato, peeled and diced
  • 1 carrot, peeled and diced
  • 700ml vegetable stock
  • Sea salt & freshly ground pepper

For the Chickpea Croutons

  • 50g reserved chickpeas
  • 1 tbsp. olive oil
  • 1 tsp. sumac
  • 1 tsp. ground cumin

To Serve

  • Handful flat leaf parsley, finely chopped
  • Sumac to sprinkle 


  1. To make the croutons, take the reserved chickpeas and dry them on some kitchen paper.
  2. Set the timer on the Soup Maker for 5 minutes, on HIGH and add the chickpeas, sumac, cumin and olive oil. Place the lid on and cook using the STIR function, frequently.
  3. Remove the chickpea croutons and set aside.
  4. Set the timer on the Soup Maker for 30 minutes, on SAUTE. Add the olive oil, onion, garlic, ginger, coriander, cumin and salt and pepper. Allow to soften for 10 minutes, whilst stirring occasionally.
  5. With 20 minutes remaining on the timer, add the sweet potatoes, carrot and vegetable stock. Replace the lid and adjust the temperature to HIGH. Stirring occasionally.
  6. At the end of the cooking time, BLEND on setting 2 until smooth, about 2 minutes. Adjust seasoning if necessary.
  7. Serve the soup between 4 bowls. Add the chickpea croutons and sprinkle with sumac and parsley.

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