Vegan Sweet Potato and Carrot Soup with Curry Roasted Chickpeas
You are Souper!
Autumn, November and the first soup recipe of this season is here! I was a bit torn between making a pumpkin soup or sweet potato soup, but in the end, I ended up making a sweet potato soup with carrots, some delicious seasoning and then, as garnishing, some crispy curry-roasted chickpeas. So delicious and this is definitely a recipe I’d like to see you make this season!
If you make this recipe or any other recipe of mine, don’t forget to tag me on my instagram @100kitchenstories, so that I can see your recreations and possibly repost them if you give me the right to do so!
Sweet Potato soups usually aren’t…
…made with crushed tomatoes like my soup is. I have seen so many recipes that are made, most often, with coconut milk or possibly some dairy product. I however have made this soup entirely vegan and I personally kinda like the flavor combinations that are being created when combining the sweet potato and carrots, with the little bit sour-ish tomato and then, hot seasoning. Soups that usually consists of tomatoes are more often typical tomato soup recipes but this soup is far from a tomato soup. I’ve really worked with creating a flavor balance of the ingredients in this soup, and that is what I really love about this one! Not speaking about the wonderful color it has, or how much comfort food it feels like when eating it when the rain is pouring outdoors. Oh! Also, don’t forget its curry roasted chickpeas. They are so delicious and bring some crispiness to this dish.
However, I have added a big spoon (more like 3 tbsp) of thick vegan yoghurt. It is similar to “Turkish” or “Greek” yoghurt and the reason we do that is to create that balance I was talking about and to make the tomato flavor more mild. If you don’t have access to vegan Turkish or greek yoghurt you can add vegan sour cream, cooking cream or simply some creamy coconut milk instead.
Speaking about curry roasted chickpeas.
They are so delicious and simple to make, and except serving them over your soup, you can actually eat them just the way they are as a protein rich vegan snack or have them in a salad bowl. You can add optional seasoning to the chickpeas, but in this recipe we have made them curry roasted so that they suit well together with the soup.
THIS RECIPE IS:
Vegan
Gluten Free
Simple to make
Perfect Autumn season food
Using various seasonal vegetables
Great comfort food
Great everyday food for both kids and adults
Vegan Sweet Potato and Carrot Soup with Curry Roasted Chickpeas
INGREDIENTS:
1/2 yellow onion
1 pressed garlic
1 smaller, approx 200 g, sweet potato
250 g carrots
400 g crushed tomatoes
2,5 dl (1 cup) water
1 vegetable stock
2 tsp curry powder
1/2 tsp cayenne or chili pepper
Salt
50 g vegan thick yoghurt or other (read middle part of the post)
Roasted Chickpeas:
400 g boiled chickpeas
0.5 tsp olive oil
Curry, salt and a little bit of black pepper, or other optional seasoning
HOW TO MAKE:
Heat oven to 200 degrees C (390 degrees F).
Rinse off the chickpeas and place them in a bowl. Add the olive
oil and possible seasoning and combine everything together.
Spread out the chickpeas onto the baking sheet and place in the oven for approx 20’, or until golden and crispy. Be sure you mix them around with a spoon after half time so that all sides of the chickpeas get roasted.
While the chickpeas are getting roasted make your soup. Finely chop the onion and heat a skillet with optional cooking oil. Fry the onion and pressed garlic soft.
Peel the carrots and sweet potato and cut into small pieces. Add them to the skillet and combine.
Add the crushed tomatoes, vegetable stock, water and spices, combine and bring it to a boil. Decrease the heat and let it simmer for at least 15’ until the carrots and potatoes are soft. If needed after a while. add some more water if it has been absorbed.
When carrots and potatoes are soft, add the vegan yoghurt and combine with a spoon. Remove the skillet from the heat and mix the soup with a stick blender until completely creamy.
Taste and see if the soup needs any more seasoning.
Serve the soup with a swirl of vegan sour creme, yoghurt or Turkish yoghurt and the curry roasted chickpeas.