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Roasted sweet potato blender soup with crispy chickpeas

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Whether it’s soup season or too warm to even think about enjoying a comforting, hot meal: this roasted sweet potato blender soup with crispy chickpeas tastes delicious warm or chilled. It is vegan, nut- and gluten free and contains a good amount of protein too!

image showing roasted sweet potato blender soup with crispy chickpeas. The soup is inside a white speckled bowl and is topped with the crispy chickpeas, drizzles of coconut milk, sprouts and fresh herbs as well as some chili powder. There is a golden spoon inside the bowl. To its right is a small wooden plate with some chili flakes. To its left in the upper left corner are more sprouts. A beige napkin is in the lower left corner, framing the bowl from the left side.

It would be an understatement if I said I love soup. I am actually pretty OBSESSED with soup! You can eat it warm or cold, creamy with lots of toppings or more liquid. With pasta or noodles inside, with bread to dip in, with crispy potatoes on the side, as first course or as Star of the menu…I mean tell me how you CAN NOT eat soups!? (and nope, sweet soups are definitely a thing too!)

Anyways, my love for soup goes so far that I would even enjoy a bowl during summer. But I’m not completely insane and slurp hot broth in 35+C°. Sooooo, I wanted to come up with a recipe I could enjoy both, warm AND cold. And the result is this super creamy roasted sweet potato soup with crispy chickpeas!

Why you’ll love this soup

I used spices like garam masala, cumin and a hint of fresh coriander, which creates a lovely warming flavor that also tastes pleasant once the soup is completely chilled. And the chickpeas are tossed in smoked paprika and baked in the oven until crunchy to add a little more bite. They also contribute to this soup recipe being higher in protein (alongside the silken Tofu).

PLUS if you have a high speed blender, you don’t need an extra pot to bring the soup to your desired temperature (if you eat it warm). But don’t worry if you don’t possess one- of course you can use your trusty hand held blender as well 🙂

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Ingredients for the roasted sweet potato blender soup with crispy chickpeas

Here’s a list of everything you need for the roasted sweet potato soup with crispy chickpeas:

Close up of the roasted sweet potato blender soup with crispy chickpeas. The soup is inside a white speckled bowl and is topped with the crispy chickpeas, drizzles of coconut milk, sprouts and fresh herbs as well as some chili powder. the background of the image is neige white and the objects are blurry but you can see a golden spoon in the upper right corner and some more sprouts in the upper left corner. A beige napkin is framing the bowl from the side in the lower left corner.
  • SWEET POTATOES: are the base of the soup. They create a lovely, creamy and thick texture and their light sweetness makes the soup taste so pleasant!
  • CHERRY TOMATOES: become sweet and juicy once roasted. They complement the other flavors of the soup very well, add a kick of tanginess and make the color extra vibrant.
  • SPRING ONIONS: are important for more flavor.
  • GARLIC: is an ingredient I barely leave out in savory dishes. I just LOVE garlic and it is a non negotiable component of maaaaaaany recipes if you ask me…
  • SILKEN TOFU: adds extra protein and contributes to an even creamier texture.
  • VEGETABLE BROTH: is more flavorful than water. However, you could add the same amount of hot water and enough vegetable broth powder/ spices of a vegetable broth cube for the required ratio.
  • LEMON JUICE: to round off the overall flavor of the soup.
  • GARAM MASALA: is one of my favorite spices. It has a certain warmth which makes this soup taste comforting and cozy.
  • CUMIN: is great to add more “savoriness”.
  • TAHINI: to bring the creaminess and satisfaction of this soup to another level.
  • CHICKPEAS: make a delicious crispy topping once roasted in the oven!
  • SMOKED PAPRIKA: adds the smokey note to the chickpeas.
  • GARLIC& ONION POWDER: are an optional ingredient to add even more flavor to the roasted chickpeas

How to make the roasted sweet potato blender soup with crispy chickpeas

If you search for an easy peasy soup recipe I think its good you landed here:

  1. We roast the sweet potatoes, cherry tomatoes, spring onions and garlic until golden. The chickpeas for the topping go into the oven as well.
  2. Then we blend the roasted veggies with the rest of the ingredients until super smooth and creamy. Its great if you have a high speed blender and can eat the soup straight away without needing another pot to warm it up (in case you make the small batch version of course. Otherwise you will probably have to bend it in batches. HOWEVER you can also use a hand held blender.
  3. Its time to serve up the soup in your favorite bowl with your favorite toppings!
overhead shot of a vitamin blender filled with all the ingredients for the roasted sweet potato blender soup with crispy chickpeas. the surface is beige marbled.

Substitutions

You can make substitutions for the following ingredients:

  • SPRING ONIONS – use about half a white or red onion instead.
  • TAHINI – if you absolutely don’t like Tahini (although I can only encourage you to keep searching for a brand you like, as this is often the main reason why you may not be a fan of its flavor. That’s how I realized it depends so much WHICH Tahini you use!) or if you cannot eat sesame, use full fat coconut butter or milk instead.

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How to store this roasted sweet potato blender soup with crispy chickpeas

The roasted sweet potato soup will last for up to 3 days in an airtight container in the fridge. You can also store it in the freezer for about a month.

The chickpeas should be kept in an airtight container in the fridge separately. However, they will very likely loose their crispiness, therefore I recommend you to pop them in the oven at 200C for 7-10 minutes before serving. I would not put them into the freezer.

Let’s get started!

I hope you enjoy your bowl of comforting, creamy soup!

Just one more thing before we get started: if you could do me a favor, then please leave a comment and rate the roasted sweet potato soup! I am always happy to see others recreating any of my recipes, so tag me on instagram or send me a picture via direct messages as well 🙂

Print Pin

Roasted sweet potato blender soup with crispy chickpeas

This roasted sweet potato blender soup with crispy chickpeas is vegan, higher in protein, gluten& nut free and tastes delicious warm& cold! Plus, the only equipment you need is a knife and cutting board, an oven and a blender!
Course Main Dish, Soup
Keyword gluten free, mains, nut free, oats, soup, tofu, vegan
Servings 2 people

Ingredients

Soup

  • 2 medium large (around 400g) sweet potatoes cut into 1 cm cubes
  • 2 spring onions* sliced
  • 2 handfuls (around 200g) cherry tomatoes halved
  • 2 large garlic cloves
  • drizzle of olive oil
  • 200 g silken Tofu
  • 3 Tbsp light Tahini**
  • 1 1/2 Cups vegetable broth (more if needed)
  • 3-4 Tbsp lemon juice
  • small handful fresh coriander
  • 3 Tsp garam masala
  • 1/3 Tsp cumin
  • salt to taste

Chickpeas

  • 1 (400g) can/jar chickpeas
  • 1 1/2 Tsp smoked paprika powder
  • drizzle of olive oil (optional)
  • 1/2 Tsp galic powder (optional)
  • 1/2 Tsp onion powder (optional)

Instructions

  • Preheat the oven to 200C and line two baking trays with some baking paper.
  • Add the sweet potato chunks, spring onions and cherry tomatoes onto one of the baking trays. Sprinkle on 1 Tsp of the garam masala and toss in a bit of olive oil. 
  • Place the garlic cloves into the middle and set the baking tray aside.
  • For the crispy chickpeas, mix the drained and rinsed chickpeas with the paprika powder and onion-& garlic powder if using. Optionally add a splash of olive oil too. Spread out on the second baking tray.
  • Put both trays into the oven and bake everything for around 20 minutes. Remove the garlic cloves after 10 minutes and stir through the veggies and chickpeas to make sure nothing gets burned.
  • Once ready, remove the trays from the oven. 
  • Let the roasted vegetables cool down a bit before adding them to your blender alongside the vegetable broth, the remaining spices (rest of the garam masala + cumin), Tahini, tomato paste, lemon juice and silken tofu. Blend until completely smooth. Alternatively, you could add everything to a pot and blend the soup with an immersion blender.
  • Serve immediately for a warm and comforting bowl of soup, topped with the crispy chickpeas and some coconut cream/ yoghurt, chopped herbs and chili flakes for more spice if you want. Or let the soup chill cool down to room temperature, add it to an airtight container and let it chill in the fridge for a cold version! 
  • Enjoy!

Notes

*You could use around half a medium white or red onion instead.
**If you absolutely don’t like Tahini (although I can only encourage you to keep searching for a brand you like, as this is often the main reason why you may not be a fan of its flavor. That’s how I realized it depends so much WHICH Tahini you use!) or if you cannot eat sesame, sou can use the same amount of coconut butter instead. Or replace 1/2-1 Cup of the vegetable broth for full fat coconut milk!
 

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