This velvety smooth vegan sweet potato soup is creamy without the cream, and rich with spices and nutrients. It will warm you to your toes on a chilly evening!
Minced cilantro & toasted pepitas for garnishif desired
Instructions
Heat 2 teaspoons olive oil in a large nonstick saucepan set over medium heat. Add the onions and cook until tender, 5 to 6 minutes.
Add the remaining 1 teaspoon olive oil, then stir in the sweet potatoes, garlic and ginger. Cook for 3 minutes.
Stir in the curry powder, ground coriander, cayenne pepper (optional) and salt. Cook for 1 minute.
Stir in the vegetable broth and chickpeas. Bring to a boil, then lower heat slightly and cook at a lively simmer until the sweet potatoes are very tender, about 30 minutes.
Allow the soup to cool for about 10 minutes. In batches, puree the soup in a blender until smooth. Return to the saucepan to reheat.
Serve with cilantro and toasted pepitas, if desired.