Purple Sweet Potato, Chickpea, and Ginger Soup made with coconut milk, coconut cream and nutritional yeast.
Prep time 10 minutes
Cook Time: 30 mins
2 onions, chopped
1 tablespoon olive oil
Thumb-sized ginger, minced
2 cloves garlic, minced
600g purple sweet potatoes
(baked, peeled, and chopped)
100g cooked chickpeas
100g coconut cream, the thickened
coconut cream from a can of full-fat coconut milk
100ml coconut milk or unsweetened almond milk
3 tablespoons nutritional yeast
how to make it…
How to bake purple sweet potatoes
Preheat oven to 200°C. Scrub the sweet potatoes well and pat them dry with a dish towel.
Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on a size. Check at 30 minutes by inserting a fork into the centre. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling.
Making the soup
Place 1 tablespoon of olive oil and chopped onions in a large pot and cook over low-medium heat for about 5 minutes until translucent.
Add minced ginger and garlic, and cook for another couple of minutes on low.
Now add approx. 600g baked and chopped purple sweet potatoes, 100g chickpeas, 600ml water, 100ml plant milk (preferably unsweetened), and 100g coconut cream.
Stir well and bring the soup to a boil.
Reduce the heat to low and simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.
When the soup is done, use the blender to puree the soup completely, until smooth.
Recipe from www.rainbowinmykitchen.com