Indulge in the warmth and richness of this spiced coconut and sweet potato soup, complemented by the crunchy goodness of roasted chickpeas. With a blend of aromatic spices and creamy coconut milk, this soup is a comforting delight perfect for any occasion.

Serves 6

Preheat oven to 180°C Fan

INGREDIENTS

FOR THE SOUP:

1 Tbsp Coconut Oil

1 Large Red Onion, cut in chunks

900g Sweet Potato, skins on, cut into chunks

2 Garlic Cloves, crushed

1 inch Fresh Ginger, grated

1 tsp Turmeric

1 tsp Garam Masala

1 Tsp Ground Cumin

1 Tsp Ground Coriander

1 Bunch of Fresh Coriander stalks, finely chopped

1 400ml Can of Coconut Milk (natural with no fake ingredients)

750ml Hot Vegetable Stock

FOR THE CHICKPEAS:

1 400ml Can of Chickpeas, drained and rinsed

1 Tsp Olive Oil or Rapeseed Oil

½ Tsp Ground Cumin

½ Tsp Paprika

Pinch of Salt

TO SERVE:

Coconut Flakes

Fresh Coriander leaves, finely chopped to decorate

METHOD:

In a large saucepan, melt the coconut oil on a medium heat

Add the sweet potato and red onion. Cook for 5 minutes to soften

Add garlic and ginger. Cook for a couple of minutes

Add all the spices – turmeric, garam masala, ground cumin & ground coriander. Stir and coat the sweet potato with the spices.

Add the hot vegetable stock and coconut milk, stir well to combine

Add chopped coriander stalks

Turn heat to a low heat and simmer gently for 35 minutes or until the sweet potato is cooked through.

Add chickpeas and spices to a baking tray, season with a pinch of salt, drizzle over the oil and mix well.

Roast in the oven for around 20-30 minutes until the chickpeas are crispy.

Keep warm

Once the soup is cooked, let it cool down a bit then add to a blender or use hand blender and blitz until your desired consistency. I like mine to be smooth so it is rich and velvety.

TO SERVE

Decorate with the Chickpeas, Coconut Flakes and chopped Coriander leaves.

Serve with delicious chunks slices of sourdough or your choice of bread.