Sweet Potato Soup

Sweet Potato Soup

Servings: 4
Prep. Time: 15 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. Heat the olive oil in a large saucepan, on a medium heat. Add the onion, garlic, ginger, coriander, cumin and salt and pepper. Gently sauté for 10 minutes, or until the onions have softened.
  2. Add the sweet potato, carrot, chickpeas and vegetable and stir. Bring to the boil, before turning down to a simmer. Allow to cook for approximately 20 minutes, or until the vegetables have softened.
  3. Remove the pan from the heat. Using the Cordless Pro Hand Blender, with the blending attachment and blend until smooth. Return the pan to the heat to warm through. Adjust the seasoning, if necessary.
  4. To make the croutons, take the reserved chickpeas and dry them on some kitchen paper.
  5. Heat the olive oil, on high, in a frying pan, before adding the chickpeas, sumac and cumin. Cook for 5 minutes, stirring frequently. Remove the chickpea croutons and set aside.
  6. Serve the soup between 4 bowls. Add the chickpea croutons and sprinkle with sumac and parsley.