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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!