Sweet Potato Soup

This sweet potato soup with cinnamon, brown sugar and chickpeas is vegan, vegetarian, paleo, and gluten free!

1 medium sweet onion chopped into 1/4th chunks
4 cloves garlic, peeled and finely chopped
3 large sweet potatoes, washed and cubed
2.5 tbsp yellow curry powder
1 tsp salt
3 cups coconut milk
1 cup vegetable stock

1 28 oz can chickpeas or garbonzo beans
1 tsp cinnamon
1 tsp nutmeg
1 tsp brown sugar or coconut sugar
1 tsp coriander
1 tsp salt
3 tbsp olive oil or melted coconut oil

Place all soup ingredients into a crock pot on high for 4 hours
Meanwhile, pre-heat oven to 400 degrees
Drain and rinse beans and place into a large plastic bag
Drizzle oil and seasonings into bag and shake well
Cover a baking sheet with foil and spray with cooking spray
Place chickpeas onto baking sheet and sprinkle a little more cinnamon and salt over top
Bake for 30 minutes
When crock pot is done, place soup into a blender and blend until smooth
Garnish with chickpeas and basil

This recipe was brought to us by our friend Jennifer Smits of The Seasoned Chef. Jennifer is a fitness trainer and personal chef who runs the blog The Seasoned Chef.

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