This sweet potato chickpea soup is creamy, comforting, and easy to make in one pot, giving you a budget-friendly, high-fiber meal that feels cozy and nourishing without a lot of effort.
For more easy sweet potato recipes, check out our chickpea sweet potato patties, black bean sweet potato salad, sweet potato gnocchi, and dense chickpea sweet potato salad.
A Simple Soup That Delivers Big Flavor and Real Nutrition
Lately, Louise and I have completely fallen in love with the sweet potato and chickpea combo 🧡 (have you tried our chickpea sweet potato patties yet?).
Here, the natural sweetness of tender sweet potatoes balances beautifully with the nutty, earthy flavor of chickpeas, creating a soup that feels rich and comforting without being heavy.
From a nutrition point of view, this sweet potato chickpea soup really shines. It’s fiber-rich, protein-rich, and naturally low in saturated fats, making it a smart choice for anyone looking to support a balanced, Mediterranean-style way of eating. Chickpeas add substance and plant protein, while sweet potatoes bring color, warmth, and slow-burning energy 🥣.
What we also love is how approachable this recipe is. It’s an easy sweet potato soup, made in one pot, with simple pantry ingredients. That means less cleanup and less stress on busy days.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Extra virgin olive oil: builds the flavor base and fits Mediterranean-style eating patterns. Substitute avocado oil or a light olive oil.
- Onion: adds natural sweetness and depth to this one pot sweet potato soup. Substitute shallots or leeks.
- Celery: brings a savory backbone without overpowering the soup. Substitute carrot or fennel.
- Garlic: adds warmth and aroma that balances the sweetness. Substitute garlic powder or roasted garlic.
- Ground cumin: gives earthy flavor that pairs perfectly with chickpeas. Substitute ground coriander or mild curry powder.
- Paprika: adds color and gentle warmth. Use smoked paprika for deeper flavor or sweet paprika for a milder taste.
- Sweet potatoes: make the soup creamy and naturally satisfying. Substitute butternut squash or carrots for a similar texture.
- Chickpeas: provide plant protein and fiber, making this a high fiber vegetarian soup. Substitute white beans or cannellini beans.
- Vegetable or chicken broth: forms the base of this healthy sweet potato soup recipe. Use low-sodium broth or water with bouillon.
- Half-and-half or coconut milk: adds creaminess to this creamy sweet potato chickpea soup. Substitute a non-dairy creamer. For a tangy option, use low-fat Greek yogurt or Skyr for even more protein.
- Lemon juice or apple cider vinegar: brightens the flavors. Substitute white wine vinegar or fresh lime juice.
How to Make Creamy Sweet Potato Chickpea Soup
Step 1: Build the flavor base
Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery with a small pinch of salt. Cook for about 5 minutes, stirring often, until the vegetables are soft and lightly glossy. Add the grated garlic, cumin, and paprika, then stir for about 30 seconds until fragrant. This quick step creates the foundation for a flavorful chickpea vegetable soup without any complicated techniques.
Step 2: Simmer until tender
Add the peeled and diced sweet potatoes, rinsed chickpeas, broth, salt, and black pepper. Stir well and bring the soup to a gentle boil. Lower the heat and let it simmer covered for 20 to 25 minutes, until the sweet potatoes are very soft.
Step 3: Blend until creamy
Turn off the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Take your time and blend in short bursts. If the soup looks too thick, add a little more broth or water until it reaches a texture you like.
Step 4: Finish and adjust
Stir in the creamy ingredient of your choice, then add lemon juice or apple cider vinegar to brighten the flavors. Taste and adjust seasoning if needed. Serve warm with a drizzle of olive oil and fresh parsley and enjoy a simple, satisfying soup that feels nourishing and complete.
Tips
- Cut the sweet potatoes into similar-sized pieces so they cook evenly and blend smoothly.
- Do not rush the onion and celery step. Let them soften slowly to build flavor without adding extra fat.
- Use low-sodium broth if possible so you can control the salt and let the natural sweetness of the vegetables shine.
- Blend carefully and in stages if your pot is very full. Short bursts help avoid splashes and give you better control over texture.
- Adjust thickness after blending, not before. The soup thickens as it cools, so add extra liquid gradually.
- If using Greek yogurt: Let the soup cool slightly, mix the yogurt with a little hot soup first, then stir it in. Do not boil.
- Add dairy off the heat to keep the soup smooth and prevent curdling.
- Finish with acid at the end. A splash of lemon juice or vinegar wakes up the flavors and makes the soup taste fresher without extra salt.
Frequently Asked Questions
Yes. You can blend only half of the soup and leave the rest chunky. This gives you more texture while still keeping it creamy and satisfying, especially if you like a rustic one pot sweet potato soups.
Absolutely. Between the chickpeas and sweet potatoes, this soup is naturally hearty and works well as a main dish. Many readers enjoy it as a simple dinner with bread or a side salad.
Yes. The flavors actually improve after a day in the fridge. Store it in an airtight container and gently reheat on the stove.
You can freeze it, especially if you use coconut milk or a non-dairy creamer. If using yogurt or dairy, it’s best to add that fresh after reheating.
A little more salt, black pepper, or a splash of lemon juice usually brings everything back into balance.
More Easy Dinners
- Roasted Cauliflower Orzo with Chickpeas and Feta
- Lentil Quinoa Patties
- Pizza Beans in One Skillet
- Vegetable Paella Made Easy on a Sheet Pan
- Turmeric Rice with Chickpeas
- Cauliflower Shawarma Bowl
- Greek Bean Stew with Rice
- Mediterranean Stir Fry
If you tried this Sweet Potato Chickpea Soup recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Creamy Sweet Potato Chickpea Soup (Easy One-Pot Recipe)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 1 rib celery chopped
- 3 cloves garlic grated or minced
- 1 teaspoon ground cumin or ground coriander + ¼ teaspoon cinnamon if you are feeling cozy
- 1 teaspoon paprika smoked or sweet
- 3 medium sweet potatoes peeled and diced (about 1½ lb / 700 g)
- 2 cans chickpeas rinsed – 15 oz / 400 g each can or 3 cups / 460 grams cooked chickpeas
- 5 cups vegetable broth or chicken broth – add more to taste
- 1 teaspoon salt or more to taste + black pepper
- ½ – 1 cup half-and-half sub coconut milk, a non-dairy creamer, or Greek yogurt (see tips)
- 1 – 2 tablespoons lemon juice or apple cider vinegar
Instructions
- Cook the base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium onion and 1 rib celery with a pinch of salt. Cook for 5 minutes, stirring, until soft. Add 3 cloves garlic (grated), 1 teaspoon ground cumin and 1 teaspoon paprika. Stir for 30 seconds, until fragrant.
- Simmer the soup: Add 3 medium sweet potatoes (peeled and diced), 2 cans chickpeas (rinsed), 5 cups vegetable broth, 1 teaspoon salt, and black pepper. Cover, bring to a gentle boil, then lower the heat and simmer 20–25 minutes, until the sweet potatoes are very soft.
- Blend until creamy: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If the soup is too thick, add a little more broth or water.
- Finish and serve: Stir in ½ – 1 cup half-and-halfAdd 1 – 2 tablespoons lemon juice or apple cider vinegar to brighten the flavor.Serve warm with a drizzle of olive oil, black pepper, and optional parsley.
Notes
- Extra virgin olive oil –> Avocado oil or light olive oil
- Onion –> Shallots or leeks
- Celery –> Carrot or fennel
- Garlic –> Garlic powder or roasted garlic
- Ground cumin –> Ground coriander or mild curry powder
- Paprika –> Smoked paprika (deeper) or sweet paprika (milder)
- Sweet potatoes –> Butternut squash or carrots
- Chickpeas –> White beans or cannellini beans
- Vegetable or chicken broth –> Low-sodium broth or water + bouillon
- Half-and-half or coconut milk –> Non-dairy creamer, low-fat Greek yogurt, or Skyr
- Lemon juice or apple cider vinegar –> White wine vinegar or fresh lime juice
- If using Greek yogurt –> Let the soup cool slightly, mix the yogurt with a little hot soup first, then stir it in. Do not boil.
- Uniform cuts matter –> Cut sweet potatoes evenly so they cook at the same rate and blend into a silky-smooth soup
- Take your time sautéing –> Let onions and celery soften slowly to build deep flavor without extra fat
- Go low-sodium early –> Use low-sodium broth to control salt and highlight the veggies’ natural sweetness
- Thin it last –> Adjust thickness after blending since the soup thickens as it cools
- Finish with brightness –> A splash of lemon juice or vinegar at the end wakes up flavors without extra salt
- Store the soup in an airtight container in the refrigerator for up to 4 days, or freeze it in freezer-safe containers for up to 3 months.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Yum!! Enjoy the holidays and may the new year bring the world some badly needed love and peace. Hugs
Love love love this soups. I use a plant based milk instead of half and half.
I still have to try this recipe
Very tasty and satisfying meal. Add bread or with a grilled cheese pita
That sounds delicious! Uuuh, I love the idea of serving it with bread or a grilled cheese pita—perfect pairing 🙂