Roasted Sweet Potato Soup with Crispy Chickpeas

Last Updated on December 17, 2024 by Christin Gillespie

Roasted Sweet Potato Soup with Crispy Chickpeas is a healthy vegan recipe that is perfect for a chilly day. It’s super hearty, very creamy, and full of cozy flavors!

Ready or not it’s time for another healthy vegan soup recipe. This time, we’re including 2 of my favorites: roasted sweet potato and crispy chickpeas. This Roasted Sweet Potato Soup with Crispy Chickpeas is seriously the best recipe. It has the most perfect creamy consistency, thanks to the coconut milk, and is full of cozy spices that you just can’t resist. 

However, we don’t stop there. As with my healthy vegan soup recipes there always has to be toppings and in this case, it’s some spiced crispy chickpeas. Think croutons, with a kick, made healthy and protein-packed. Yep, so good. And it gets better, since you cook the chickpeas at the same time as the vegetables. It’s a true winner in my opinion.

I could ramble forever about how much I am obsessed with this one. Truly, I cannot wait for you to enjoy this roasted sweet potato soup recipe. It’s healthy, easy to make, and will warm you right up. You’ll be in love at first scoop (be sure to get some crispy chickpeas on there too).

Why You’ll Love This Healthy Vegan Soup Recipe

• Creamy & Sweet, with a Crispy Chickpea Kick: The soup is perfectly creamy from the coconut milk and  sweet from the spices. However, the spiced crispy chickpeas add a bit of a kick.
• Quick & Easy: This Roasted Sweet Potato Soup with Crispy Chickpeas recipe comes together in under 45 minutes.
• Great for Meal Prep: This healthy vegan soup recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Chickpeas: The star of this sweet potato soup in my opinion! These bad boys get roasted to perfection to take this creamy sweet potato soup to the next level. Plus, chickpeas are loaded with protein and are a great source of fiber.
• Organic Sweet Potato: It wouldn’t be a vegan sweet potato soup recipe without it! The sweet potato can be peeled or roasted with the skin on. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. Oh and I used garnet sweet potato in case you’re curious.
• Organic Carrots: Adds the perfect amount of natural sweetness, as well as some extra nutrients.
• Organic Onion: I used a medium yellow onion, but use what you have on hand.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the sweet potato soup creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Maple Syrup: To intensify the sweetness even more, a splash of pure maple syrup does the trick.
• Organic Spices: Ceylon cinnamon and nutmeg are used to sweeten the soup and ground cumin, garlic powder, and paprika are used to season the chickpeas.

How To Make

1. Bake the Vegetables. Preheat your oven to 400 degrees F. Add the chopped vegetables and garlic to a baking tray lined with parchment paper. Bake for 25 – 30 minutes, flipping halfway.
2. Crispy Chickpeas. At the same time, press as much liquid out of the chickpeas as you can, then pour chickpeas onto a baking sheet and toss with oil and spices. Roast chickpeas for 30 minutes, flipping halfway through. Once chickpeas are completed, set aside.
3. Blend. When the vegetables are done, transfer to a high-speed blender, along with the remaining ingredients.
4. Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
5. Serve. Transfer the soup between bowls. Garnish with the crispy chickpeas, fresh cilantro, and red pepper flakes, if desired. Enjoy!

Tips for Making this Healthy Vegan Soup Perfectly

• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Vegetables: Feel free to add in even more veggies! I think cauliflower would pair deliciously! You may need to add more broth though.
• Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your soup is super creamy. My favorite brand is Native Forest.
• Organic Crispy Chickpeas: Be sure to drain your chickpeas well before adding to the baking tray. This ensures that they get nice and crispy.

Storing & Reheating

As mentioned above, this Roasted Sweet Potato Soup with Crispy Chickpeas is perfect healthy + vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer the soup and crispy chickpeas to separate air-tight glass containers & refrigerate for up to 4 days. 

Reheating. To reheat the soup, transfer to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm. To reheat the crispy chickpeas, preheat the oven to 350 degrees F and transfer to an oven-safe dish. Place in the oven for 10 – 15 minutes, until warmed through. 

More Healthy Vegan Potato Soup Recipes You’ll Love

• Vegan Moroccan Red Lentil Soup
• Purple Sweet Potato Soup with Crispy Chickpeas
• Vegan Split Pea Potato Soup
• Spiced Red Lentil Soup
• Vegan Baked Potato Soup
• Hearty Vegan Lentil Soup
• Vegan Chipotle Sweet Potato Pumpkin Soup
• Creamy Red Lentil Sweet Potato Soup

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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