If you’re looking for a warm and satisfying dish that’s both healthy and easy to prepare, this Creamy Sweet Potato and Chickpea Soup with Toasted Almonds might just be your new favorite. This creamy, flavorful soup is packed with wholesome ingredients and topped with crunchy almonds for added texture. It’s a perfect meal to cozy up with during chillier months or whenever you’re in the mood for some comfort food without compromising on nutrition.
What is Creamy Sweet Potato and Chickpea Soup?
This delicious soup blends the natural sweetness of roasted sweet potatoes with the hearty, earthy flavor of chickpeas. Garlic, onion, and vegetable broth add rich undertones, while a splash of coconut milk creates a luscious creamy texture. Toasted almonds on top provide a satisfying crunch and a boost of healthy fats. The result is a balanced, filling meal that can be enjoyed for lunch or dinner.
Health Benefits of Sweet Potato and Chickpea Soup
Sweet potatoes are rich in fiber, antioxidants, vitamins A and C, and beta carotene, which supports healthy vision and immunity. Chickpeas are an excellent source of plant-based protein and are high in fiber, helping to keep you full and support digestion. Almonds add healthy fats, magnesium, and vitamin E, which are good for heart health.
However, if you are allergic to nuts, make sure to skip the almonds or substitute them with seeds like pumpkin or sunflower. Also, individuals who are sensitive to high-fiber foods should introduce it slowly to avoid digestive discomfort.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup canned coconut milk
- 1/4 cup sliced almonds
- Fresh parsley or cilantro for garnish (optional)
How to Make Creamy Sweet Potato and Chickpea Soup
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with half the olive oil, and roast for 20–25 minutes or until tender and lightly caramelized. Roasting adds depth of flavor, making the soup taste richer.
Step 2: Sauté the Aromatics
In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add Base Ingredients
Add the roasted sweet potatoes, chickpeas, cumin, cinnamon, salt, and pepper to the pot. Pour in the vegetable broth and bring everything to a boil. Reduce the heat and let simmer for 10 minutes to allow flavors to meld.
Step 4: Blend the Soup
Turn off the heat and use an immersion blender to blend the soup until smooth. If you prefer a chunky texture, blend only half the soup. You can also use a countertop blender, but allow the soup to cool slightly and blend in batches for safety.
Step 5: Stir in Coconut Milk
Once blended, stir in the coconut milk and return the soup to low heat. Warm it for another 2–3 minutes, stirring occasionally. Taste and adjust seasoning as needed.
Step 6: Toast the Almonds
In a small dry skillet, toast the sliced almonds over medium heat until golden and fragrant, about 2–3 minutes. Stir often to prevent burning. Remove from heat and set aside.
Step 7: Serve
Ladle the soup into bowls, sprinkle with toasted almonds, and garnish with chopped parsley or cilantro if desired. Serve warm with crusty bread or a simple green salad for a complete meal.
Final Thoughts
This Creamy Sweet Potato and Chickpea Soup is more than just a delicious meal—it’s a bowl full of nutrients that supports energy, digestion, and overall well-being. It’s also vegan and gluten-free, making it suitable for a variety of dietary needs. Try it next time you’re craving something creamy yet healthy, and don’t forget to save leftovers—this soup tastes even better the next day!
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