Spiced Sweet Potato and Coconut Soup

with Crispy Chickpeas
This warming soup is packed with nutrients!
692 Reviews
Cals 771 · Prot 20 · Carbs 99 · Fat 32
Vegan
Try Hello Chef Now
30 min
Spiced Sweet Potato and Coconut Soup with Crispy Chickpeas
This warming soup is packed with nutrients!
692 Reviews
Cals 771 · Prot 20 · Carbs 99 · Fat 32
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Sweet potatoes
400 Grams
Shallots
1 Piece
Chickpeas
260 Grams
Vegetable oil
1 Tbsp
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Coconut flakes
10 Grams
Ginger garlic paste
10 Grams
Curry powder
5 Grams
Chilli flakes
2 Grams
Turmeric powder
2 Grams
Vegetable stock cube
1 Piece
Water
400 ML
Coconut milk
200 ML
Ciabatta 10*11*
1 Piece
Black pepper
0.5 Tsp
Fresh coriander
15 Grams
Salted vegan butter
20 Grams

Allergens

*10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes and shallots. Drain and rinse the chickpeas.
Roast chickpeas

2 Roast chickpeas

On a baking tray, toss the chickpeas in the vegetable oil, smoked paprika and salt. Roast for 15 min until crispy. After 15 min, add the coconut flakes and bake for 2 min further.
Fry base

3 Fry base

Meanwhile, heat a large soup pot over a medium heat with a drizzle of vegetable oil. Add the sweet potatoes and shallots with a pinch of salt and cook for 5 min. Add the ginger garlic paste, curry powder, chilli flakes (spicy!) and turmeric. Cook for 2 min further.
Simmer

4 Simmer

Add the stock cube, measured water and coconut milk. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 20 min.
Bake ciabatta

5 Bake ciabatta

Meanwhile, place the ciabattas in the oven for 10 min until golden and warm.
Serve

6 Serve

Once ready, use a hand-held blender to blitz the soup until smooth. Season with salt and pepper as needed. Divide the soup among bowls, top with the crispy chickpeas and garnish with coconut flakes and fresh coriander leaves. Serve with the warm ciabattas and butter.
Tip! This soup freezes well, so make an extra batch and cook up the chickpeas and coconut fresh once ready to eat!
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