Creamy Sweet Potato Soup
Vegan soups can be creamy too, and this creamy sweet potato soup is a great example of that. Simply cook sweet potatoes and carrots with red lentils, almond milk and stock, simmer and blitz with a stick blender. Topped with crispy chickpeas, it's so simple but tastes amazing.
Ingredients
Soup ingredients:
- 1 medium onion
- 2 garlic cloves
- 1 tbsp olive oil
- 2 tsp black mustard seeds
- 2 tsp cumin seeds
- 5 medium carrots
- 2 medium sweet potatoes
- Pinch of dried chilli flakes
- 1 tsp sea salt & lots of black pepper
- 300 g dried red lentils (1½ cups)
- 1½ litres vegetable stock (6 cups)
- 250 ml unsweetened almond milk (1 cup)
Roasted chickpeas ingredients:
- 400 g tin of chickpeas (14oz)
- ½ tsp mild chilli powder
- ½ tsp turmeric
- 1 tsp cumin
- ½ tsp salt
- 2 tsp maple syrup
- 2 tsp olive oil
Instructions
- To make the soup, finely chop the onion and garlic. Heat up the olive oil in a large pan then add both seeds. Fry for a couple of minutes. Add the onion and garlic to the pan and keep frying for another 5 mins.
- Peel and chop the sweet potatoes and carrots into chunks. Add to the pan with the other soup ingredients and bring to the boil. Simmer until the veg and lentils are cooked (about 25 minutes).
- Whilst the soup is cooking, add the drained chickpeas to a baking tray and mix with all the other ingredients. Roast for 25 mins at 180C (160C fan) or 350F.
- Once the soup is cooked, blend until smooth (I just use a stick blender for this). Top with the chickpeas, a swirl of yoghurt and some herbs.
Notes
- The nutritional information is based on the soup plus the roasted chickpeas.
- This soup freezes well. Just freeze once cool, and it will last in the freezer for up to 3 months.
- It will keep in the fridge for up to 4 days in a sealed tub.
Nutrition
Calories: 355kcalCarbohydrates: 52gProtein: 18.5gFat: 8.6gSaturated Fat: 1.5gFiber: 15.2g
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