Last Updated on September 3, 2025 by Christin Gillespie

This vibrant & nutrient-packed Purple Sweet Potato Soup with Crispy Chickpeas recipe is as beautiful as it is nourishing. Roasted purple sweet potatoes & cauliflower florets are blended with rich coconut milk to create a creamy base. Topped with crispy, spiced chickpeas, this healthy vegan soup is loaded with superfoods, making it the perfect cozy meal for chilly evenings!

Purple Sweet Potato Soup with Crispy Chickpeas in a bowl with a spoon in it, topped with hemp seeds, sitting on a white marble counter.

Cozy & colorful, this Purple Sweet Potato Soup with Crispy Chickpeas is a show-stopping recipe that will become a favorite. Not only is it beautiful, but it’s also packed with plant-based ingredients that nourish the body & warm the soul.

Roasted purple sweet potatoes & cauliflower florets blend into a super creamy soup when combined with rich coconut milk. But it doesn’t stop there! The crispy, spiced chickpeas topping takes it to the next level, adding texture, protein, & the perfect satisfying crunch with every bite.

Serve this superfood-packed soup whenever you’re craving a comforting bowl of healthy goodness!

Why You’ll Love This Superfood Soup Recipe

Vibrant & Beautiful: The stunning color of the Stokes Purple sweet potatoes makes this soup as visually appealing as it is delicious.
Crunchy Protein Boost: The crispy spiced chickpeas add satisfying crunch & plant-based protein, turning the soup into a complete meal.
Perfect for Cozy Evenings: This recipe hits the spot on chilly evenings. It’s hearty yet light, offering the perfect balance to warm your soul without feeling heavy.

Soup with Crispy Chickpeas in a skillet.

Ingredients

Organic Chickpeas: Roasted to crispy perfection, adding a delightful crunch that elevates the soup. Plus, chickpeas are packed with plant-based protein & fiber, making this soup recipe more filling & nutritious.
Organic Stokes Purple Sweet Potato: For a vibrant pop of color & a nutritional boost. I recommend leaving the skin on for extra fiber; just make sure to scrub well before chopping.
Organic Cauliflower Florets: For extra nutrients & a naturally creamy texture. Fresh or frozen florets both work beautifully.
Organic Yellow Onion: A classic foundation ingredient that builds depth & flavor.
Organic Full-Fat Unsweetened Coconut Milk: This is the secret to the soup’s creamy consistency. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
Organic Seasonings: Paprika, ground cumin, garlic powder, dried oregano, dried thyme, sea salt, & black pepper.

How to Make

Vegetables. Preheat your oven to 400 degrees F. Add the chopped vegetables to a sheet pan lined with parchment paper. Roast for 20–25 minutes, flipping halfway, until tender.
Crispy Chickpeas. Warm a skillet over medium-high heat with the oil. Add the drained chickpeas & sauté for 10-15 minutes, until crispy & golden. Stir in the seasonings & set aside.
Blend. When the vegetables are done, transfer them to a high-speed blender. Add the coconut milk & water. Blend until smooth & creamy.
Heat the Soup (Optional). If you’re not serving the soup right away, pour the soup into a large pot & warm over medium-low heat. If serving immediately, you can skip this step.
Serve. Transfer the soup between bowls. Garnish with the crispy chickpeas & hemp seeds. Enjoy!

Purple Sweet Potato Soup in a Vitamix on a white marble counter.

Tips for Making this Purple Soup Recipe Perfectly

Blend Until Smooth: For a silky, creamy texture, blend the soup thoroughly using a high-speed blender or immersion blender.
Organic Full-Fat Unsweetened Coconut Milk: This is the secret to the soup’s creamy consistency. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
Crispy Chickpeas Are A Must: Don’t skip the chickpeas! The crispy toppings add incredible texture & contrast that make this soup stand out.

Storing & Reheating

This Purple Sweet Potato Soup with Crispy Chickpeas recipe is perfect for leftovers & meal prep!

Storing. Allow the soup & chickpeas to cool completely before storing. Transfer them to separate airtight glass containers & refrigerate for up to 4 days.

Reheating. To reheat the soup, pour it into a saucepan & reheat over medium heat, stirring occasionally. Add a splash of water if it’s too thick. To reheat the chickpeas, preheat the oven to 350 degrees F & place the chickpeas in an oven-safe dish. Bake for 10–15 minutes, until warmed through & crispy.

Purple Sweet Potato Soup with Crispy Chickpeas Recipe in a bowl with a spoon in it, topped with hemp seeds, sitting on a white marble counter.

More Vegan Soup Recipes You’ll Love

If you make this Purple Sweet Potato Soup with Crispy Chickpeas recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Purple Sweet Potato Soup with Crispy Chickpeas

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

SOUP

1 large Stokes Purple sweet potato, chopped
3 cups cauliflower florets, fresh or frozen
1 small onion, chopped
1 cup full-fat unsweetened coconut milk
2 cups spring water, plus more to achieve desired consistency
Sea salt & black pepper, to taste

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
1 tsp coconut oil
½ tsp paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
Sea salt & black pepper, to taste

TO GARNISH

Hemp seeds

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Instructions

Vegetables. Preheat your oven to 400 degrees F. Add the chopped vegetables to a sheet pan lined with parchment paper. Roast for 20–25 minutes, flipping halfway, until tender.
Crispy Chickpeas. Warm a skillet over medium-high heat with the oil. Add the drained chickpeas & sauté for 10-15 minutes, until crispy & golden. Stir in the seasonings & set aside.
Blend. When the vegetables are done, transfer them to a high-speed blender. Add the coconut milk & water. Blend until smooth & creamy.
Heat the Soup (Optional). If you’re not serving the soup right away, pour the soup into a large pot & warm over medium-low heat. If serving immediately, you can skip this step.
Serve. Transfer the soup between bowl. Garnish with the crispy chickpeas & hemp seeds. Enjoy!

Notes

Blend Until Smooth: For a silky, creamy texture, blend the soup thoroughly using a high-speed blender or immersion blender.

Organic Full-Fat Unsweetened Coconut Milk: This is the secret to the soup’s creamy consistency. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.

Crispy Chickpeas Are A Must: Don’t skip the chickpeas! The crispy toppings add incredible texture & contrast that make this soup stand out.

Storing & Reheating: Allow the soup & chickpeas to cool completely before storing. Transfer them to separate airtight glass containers & refrigerate for up to 4 days. To reheat the soup, pour it into a saucepan & reheat over medium heat, stirring occasionally. Add a splash of water if it’s too thick. To reheat the chickpeas, preheat the oven to 350 degrees F & place the chickpeas in an oven-safe dish. Bake for 10–15 minutes, until warmed through & crispy.