Sweet potato and chickpea soup with coconut cream


  • 1 medium onion
  • 700 g sweet potato chopped
  • 3 cups chickpeas cooked
  • thumb-sized ginger minced
  • 3-4 cloves garlic minced
  • 4-5 cups water
  • 1 can coconut milk
  • 1/2 teaspoon turmeric
  • 1 tablespoon olive oil
  • garlic powder to taste
  • salt to taste



  1. In a large pot place 1 tablespoon of olive oil and chopped onion, and cook over low-medium heat for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple of minutes on low.
  2. Now add the sweet potatoes, chickpeas, 4 cups of water and bring the mixture to a boil.
  3. Reduce the heat to low and simmer for 15-20 minutes, or until sweet potatoes are tender. While cooking, add turmeric, garlic powder, and salt. Taste and adjust seasonings as needed. After 10 minutes add 1 can of coconut milk and stir well.

  4. When tho soup is done you can use the immersion blender to puree the soup completely or you can transfer this mixture into a blender and blend until smooth.

  5. If the soup is too thick you can add 1 more cup of water, transfer the blended soup back to your pot and reheat for a couple of minutes before serving.

Serving suggestion

  1. Serve your soup in a bowl and garnish it with roasted chickpeas, vegan yogurt, parsley, black cumin seeds…