Sweet potato chick pea soup

Courtesy of Forks Over Knives web community:

This recipe is dairy and gluten-free.


1 tablespoon water
5 1⁄2 – 6 cups sweet potatoes, peeled and chopped (see note)
2 cups onions, chopped
1 cup celery, chopped
3–4 large cloves garlic, roughly chopped
1 teaspoon sea salt
2 teaspoon cumin seeds (not ground cumin)
3 – 3 1⁄2 teaspoon ground coriander
1 teaspoon paprika
1⁄4 – 1⁄2 teaspoons crushed red pepper flakes (or more to taste)
2 cups vegetable stock
3 cups water
2-3 tablespoons fresh ginger, grated (adjust to taste)
2 tablespoons natural peanut butter (can substitute almond or cashew butter)

2 cups cooked chickpeas

3–4 tablespoons freshly squeezed lime juice
lime wedges (for serving)
fresh cilantro, chopped (optional, for serving)

This soup combines sweet potatoes with earthy spices, a good dose of fresh ginger, and just a small amount of nut butter (gives depth of flavor without being too heavy or cloying). The soup is pureed and then whole chickpeas are added for more texture.


In a large pot on medium heat, add water, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine. Cover and cook for 5–7 minutes, stirring once or twice.

Add stock, water, and 1 tablespoon ginger (reserve remaining 1-2 tablespoons). Stir to combine and increase heat to bring mixture to a boil.

Once boiling, reduce heat to medium-low, cover, and simmer for 15–18 minutes or longer, until sweet potatoes have completely softened.

Stir in remaining ginger (adjusting to taste) and peanut butter.With a hand blender, puree soup until just smooth. Stir in chickpeas and lime juice, and serve with additional lime wedges and fresh cilantro.

Chef’s note:

This soup uses the orange-flesh tubers that many people know as sweet potatoes. In some countries, like Canada, they are commonly referred to as yams. You can use garnet or jewel yams … or sweet potatoes; just be sure the flesh is orange.–