Purple sweet potato, chickpea, and ginger soup
- 2 onions
- 1 tablespoon olive oil
- thumb-sized ginger minced
- 2 cloves garlic minced
- 600 g purple sweet potatoes baked and peeled
- 100 g cooked chickpeas
- 600 ml water
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 ml unsweetened plant-based milk
- 3 tablespoons nutritional yeast optional
Preheat oven to 200°C.
Wash your sweet potatoes thoroughly and pat them dry with a dish towel.
Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling.
In a large pot, place 1 tablespoon of olive oil and chopped onions, and cook over low-medium heat for about 5 minutes until translucent. Add minced ginger and garlic, and cook for another couple of minutes on low.
Now add approx. 600 g chopped purple sweet potatoes, 100 g chickpeas, 600 ml water, 100 ml plant milk (preferably unsweetened), and 100 gr coconut cream. Stir well and bring the soup to a boil.
Reduce the heat to low and simmer for about 15 minutes. Add nutritional yeast and stir occasionally. Taste and adjust seasonings as needed.
When it's done, use the immersion blender to puree the soup completely. Or you can transfer it to a blender and blend until smooth.
If the soup is too thick to your liking you can add more water.
Serve your soup in a bowl and garnish it with roasted chickpeas, roasted tempeh chunks, toasted sesame seeds, and sprouts.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.