Roasted sweet potato soup might not be what comes to mind when you think of breakfast. But for so long I swore to skip the toast and buns for some hearty soup. Why? Because I figured I should try to cut out the sugar, eat more diverse, healthier, and more filling foods. However somehow; my sweet tooth, toast-loving self always managed to pull out a perfectly good excuse as to why it wasn’t the perfect morning for soup.
That is until I made this roasted sweet potato soup with chickpeas that, yes, still had a bite to them and a dash of coconut cream. But most importantly, anyone can make!
The roasted sweet potato soup is filling, lumpy with a good chew from the chickpeas and oven-roasted potatoes and carrots. And if you have a sweet tooth, you will like the mildly sweet flavor of the potatoes and coconut cream.
You might also love or appreciate the minimal spices used. I figured, if you’re going to have this for breakfast- it should be ‘packed’ to fill you up until lunch without having you feel your insides are working overtime already!
Making the roasted sweet potato soup
After washing and dicing the carrots and sweet potatoes, I pour just enough oil to coat them before roasting them for an hour. Turning the vegetables halfway for even browning.
Sweet word of caution: Do not cut the vegetables too thick as they will take longer to roast. And avoid adding too much oil as the sweet potatoes will end up soggy.
At least 10 minutes before the vegetables in the oven are done, I start on the base ingredients by sautéing the onions and celery. Because as much as I know, there are quite a few who love the taste of crunchy celery dipped in hummus or other.
I, however, feel that celery has an intense flavor that needs to be mellowed down by sautéing it for a few minutes.
The same goes for onions, there is nothing worse than looking forward to your roast sweet potato soup and be put off by the strong flavor of onions that have not been given enough time to cook prior to adding the rest of the ingredients.
I learned this the hard way during my early risotto days.
Anyway, after the onions and celery are softened I add in 3/4 of the roasted potatoes and carrots and sauté for 3 minutes. Then tip the vegetable mix onto a bowl and on the same pan with a little oil, fry the chickpeas with
The sweet potato soup can also be enjoyed for lunch or for a light-ish dinner. Store leftovers in the fridge.
Storage
Keep it in the fridge
How to reheat
Reheat over low heat in a pan until hot enough or in the microwave
How to make it child-friendly
Do not add the curry powder and let the chickpeas cook to a texture that is easy for the child to chew comfortably.
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Oven roasted sweet potato soup with chickpeas
(+3 rating, 2 votes)
Loading...Sweet potato soup with chickpeas. Made with oven-roasted sweet potatoes and carrots blended with coconut cream, cinnamon, and curry spices.
Ingredients
- 300g sweet potatoes
- 115g carrots
- Vegetable oil
- 2 tbsp finely diced red onion
- 2 tbsp finely diced celery
- 128g coconut cream
- 120g boiled chickpeas (not mushy)
- 1/8 tsp cinnamon powder
- 1/8 tsp mild curry powder
- 1/8tsp salt (more if needed)
- 150ml water
Instructions
Preheat the oven to 180°C
Peel and dice the sweet potatoes and carrots to roughly equal size (of your thumbnail)
Tip the vegetables onto a baking dish and drizzle 4 tbsp of vegetable oil. Using your hands, coat the vegetables with the oil. Then leave to roast on the bottom rack for 1 hour or until nicely brown and soft
10 minutes before removing your vegetables from the oven, add 2 tbsp of oil into a pot over medium heat. Add in the onions to sauté until soft but not brown. Then add in the celery to sauté for a further 2 minutes.
Take out the vegetables from the oven and tip 3/4 of it into the pot with the onions. Stir to combine and let that cook for 2 minutes then put them in a blender with the coconut cream and blend (It will form a thick paste)
In the same pot, add 2 tablespoons of oil and toss in the chickpeas, let that slightly brown for 3 minutes before adding in the salt and spices to cook a further 1 minute.
Add in the sweet potato and coconut cream purée to the chickpeas and stir then pour in 150ml of water.
Let that simmer for 3 minutes over medium heat
Serve with the reserved oven-roasted sweet potato and carrots for an extra chew.
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