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.
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.