This Sweet Potato and Chickpea Soup is the definition of satisfying. One bowl of this soup and you’ll be warm, cozy, comforted, and ready to curl up with a good book and a soft blanket. This soup is a little bit sweet (thank you sweet potato), a little bit creamy (I’m looking at you, coconut milk), and one hundred percent hearty delicious.
We get long Winters here, so we need a lot of good soup to get us through. Soup is one of my favorite meals because it easily covers all of the food groups in one easy bowl. It doesn’t require a lot of skill either. Just some basic vegetables, a big pot, and a hot stove. I love to make big batches of soup for meal prep, too. Dinner doesn’t get much easier than warming up a pot of premade soup on the go!
The Basic Ingredients
Sweet Potatoes – Hearty, slightly sweet and deliciously filling.
Carrots, Celery, and Onions – The flavor base traditionally known as Mirepoix in French cuisine. This soup benefits from a slightly different take on the Mirepoix, as the chunkiness of the additional carrots and celery complement the other ingredients. Traditionally though, the ratio is 2:1:1 (onions : carrots : celery).
Chickpeas – Delicious protein and fiber, with a texture that holds up well in hearty soups such as this.
Coconut Milk – Go with full-fat coconut milk from a can. Light or carton versions are watered down and won’t give the concentration of creaminess we’re going for here.
Vegetable Broth – You can use homemade or store-bought. I always choose a low sodium version when using store-bought. If you are using a regular store-bought version (not low sodium), don’t add the salt in this recipe until the very end. And then only add small amounts to taste.
Spices – Soup season is Winter for us, so I reach for the dry spices. The spices called for in this recipe are all typical spice rack staples and used in a wide variety of dishes. The boldest flavor could be Cumin, which some people simply don’t like. If that’s you, skip the Cumin. I do this when I know the kids will be eating a lot of the soup because they aren’t huge fans… yet.
Stove Top vs Instant Pot
This soup can easily be made in the Instant Pot. Simply use the saute mode for the onions, carrots, and celery. Then proceed with the recipe as written. Once you have added all of the ingredients, place the lid on the Instant Pot and cook on high pressure for 5 minutes. Afterward, place a towel over the pressure valve and release it. The total cook time this way works out to around 25-30 minutes, as the pot pressurizing and depressurizing takes about 20-25 minutes.
This Sweet Potato & Chickpea Soup is
- Packed with vegetables
- Perfect for meal prep
- Easy to make
- Vegan, GF
- Perfectly spiced
More delicious vegan recipes
- Oatmeal Chocolate Chip Breakfast Bars
- Vegan Breaded (GF) Lemon Chickpeas
- Best Vegan Vanilla Cake
- Vegan Buffalo Chickpea Wraps
If you try this Sweet Potato & Chickpea Soup, let us know how it went! Leave a comment or rating below, and check us out on Instagram #plantednoshery. However you found our little slice of the food blog world, we’re so glad you’re here. Enjoy!
Sweet Potato & Chickpea Soup
- 5 cups Sweet potato, peeled and cubed (small) roughly the same size as the carrots and celery
- 3 cups Celery, chopped
- 3 cups Carrots, peeled and chopped
- 3 cups Chickpeas, drained and rinsed
- 3 cups Onions, diced
- 1 tbsp Olive Oil
- 6 cups Low sodium vegetable broth
- 1 400ml Can of Full Fat Coconut Milk
- 3 Bay leaves
- 5 tsp Paprika
- 1 tbsp Granulated garlic
- 1 tbsp Oregano
- 2-3 tsp Sea salt to taste
- 2 tsp Turmeric
- 1 tsp Cumin
- In a large soup pot heat 1 tbsp olive oil over medium heat. Add the diced onions and sauté until the onion are translucent and beginning to brown (~3-5 minutes).
- Add the chopped carrots, celery and sweet potato. Continue cooking for another 5 minutes, stirring frequently. Then add the dry spices and bay leaves. Stir well to mix the spices around and cook for another minute.
- Add the broth, coconut milk and chickpeas. Stir well to combine, and bring to a boil.
- Once the soup has reached a rolling boil, reduce the heat to a simmer and place a lid on the pot. Simmer for 30-40 minutes, or until the vegetables have softened. Taste and adjust seasonings as desired.
- Once your seasonings have been tasted and the vegetables have softened over 30-40 minutes, your soup is ready to serve. Try this soup with our Unreal No Knead Bread (recipe in the notes below). It's perfect for sopping up all of the broth and veggies. Enjoy!