Creamy sweet potato soup with chermoula-roasted chickpeas
This big bowl of colourful, spice-kissed soup is perfect for chilly autumnal or winter days. Serve with crispy roasted chickpeas for a fantastic crunch factor.
Servings: 4
Ingredients
For the soup
- 900 g (about 4 medium) sweet potatoes peeled and cubed
- 6 garlic cloves peeled
- 2 tbsp extra virgin coconut oil melted
- 1 tbsp chermoula spice blend (see notes below)
- 1 large onion peeled and finely sliced
- 2 long red chillies deseeded and finely chopped
- Pinch of Sea salt
- 750 ml vegetable stock
- 250 ml coconut milk
- Coconut yoghurt to serve
For the chickpeas
- 1 tbsp olive oil
- 1 tbsp chermoula spice blend
- ¼ tsp sea salt
- 400 g chickpeas drained and rinsed
Instructions
- Preheat the oven to 200°C (400°F). Place the sweet potatoes and garlic in a roasting tin, drizzle with 1 tablespoon of the coconut oil, sprinkle with the chermoula spices and toss to coat. Cook for 30 minutes, or until golden and soft, turning once halfway through.
- To prepare the chickpeas, grease and line a baking tray with plastic-free baking parchment. Place the olive oil, chermoula and salt in a small bowl and whisk to combine. Add the chickpeas and toss to coat then spread evenly on the prepared tray. Cook in the oven for 15-20 minutes or until golden and crispy, tossing once halfway through. Set aside to crisp up.
- Meanwhile, heat the remaining coconut oil in a large saucepan, add the onion, half the chilli and salt. Cover and cook over a low heat for 15-20 minutes, or until completely soft. Transfer to a blender with the sweet potato, garlic, vegetable stock and coconut milk and blend until silky smooth.
- Divide the soup between serving bowls and top with swirls of coconut yoghurt. Scatter with the chermoula roasted chickpeas and remaining chopped chilli to serve.
Notes
- Chermoula is a delicious Moroccan spice blend that melds the earthy tastes of cumin and turmeric with the sweetness of paprika and some classic Mediterranean herbs.
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