Go Back Email Link
–+ servings
Creamy sweet potato chickpea soup easy one pot vegetarian meal in a simple bowl.

Creamy Sweet Potato Chickpea Soup (Easy One-Pot Recipe)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (1.25 L) vegetable broth or chicken broth - add more to taste
  • 1 teaspoon salt or more to taste + black pepper
  • ½ - 1 cup (125 ml) half-and-half sub coconut milk, a non-dairy creamer, or Greek yogurt (see tips)
  • 1 - 2 tablespoons lemon juice or apple cider vinegar

  • 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.
    Step 1 Cooking onion celery and garlic in olive oil to build flavor for sweet potato chickpea soup.
  • 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.
    Step 2 Simmering sweet potatoes and chickpeas in broth until tender for smooth blended soup.
  • 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.
    Step 3 Blending sweet potato chickpea soup until creamy using immersion blender.
  • 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.
    Step 4 Creamy sweet potato chickpea soup served in a blue bowl with parsley and black pepper.
Substitutions
  • 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
 
Tips
  • 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.
QR Code linking back to recipe