spiced sweet potato soup

Spiced sweet potato soup

AuthorBrianne DavidsonCategoryDifficultyBeginner

Sweet potatoes are a wonderful starch to add to your repertoire. They can be mashed, boiled, steamed, and incorporated into a number of different dishes, plus they’re a great source of fibre. Additionally, they contain several vitamins and minerals, including iron, calcium, vitamin B and vitamin C.

This recipe highlights the sweet potato and also contains a secret ingredient: chickpeas! The chickpeas in this spiced sweet potato soup add an extra boost of protein and fibre, and make for a cozy winter meal.

Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients
 2 tbsp olive oil
 1 large onion, roughly chopped
 2 garlic cloves, crushed
 2 tsp ground cumin
 1 tsp ground coriander
 ¼ tsp chili powder
 4 cups sweet potato, peeled + diced
 4 tbsp large carrots, peeled + sliced
 6 cups chicken stock
 300 g chickpeas, drained + rinsed
 ½ small lemon, juiced (optional)

Instructions
1

Heat oil over medium-high heat, sauté onion and garlic.

2

Add spices, sweet potato, and carrot.

3

Add stock and bring to a boil, reduce heat and simmer for 20 minutes.

4

Add chickpeas and simmer for 10 minutes, covered.

5

Use an immersion blender (or transfer to a heat-safe blender) to puree the soup, then stir in lemon juice. Season with salt and pepper to taste, then serve.

Did you try out this recipe? If so, take a photo and tag us on Instagram @copemanclinic!

Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 220
% Daily Value *
Total Fat 6g10%
Saturated Fat 0.8g4%
Sodium 331mg14%
Total Carbohydrate 36g12%
Dietary Fiber 7g29%
Sugars 9g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

Ingredients
 2 tbsp olive oil
 1 large onion, roughly chopped
 2 garlic cloves, crushed
 2 tsp ground cumin
 1 tsp ground coriander
 ¼ tsp chili powder
 4 cups sweet potato, peeled + diced
 4 tbsp large carrots, peeled + sliced
 6 cups chicken stock
 300 g chickpeas, drained + rinsed
 ½ small lemon, juiced (optional)

Directions

Instructions
1

Heat oil over medium-high heat, sauté onion and garlic.

2

Add spices, sweet potato, and carrot.

3

Add stock and bring to a boil, reduce heat and simmer for 20 minutes.

4

Add chickpeas and simmer for 10 minutes, covered.

5

Use an immersion blender (or transfer to a heat-safe blender) to puree the soup, then stir in lemon juice. Season with salt and pepper to taste, then serve.

Spiced sweet potato soup