Go Back
–+ servings

Spicy Sweet Potato Chickpea Soup

Print oppskrift Pin oppskrift
Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 large sweet potatoes, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the diced sweet potatoes along with the cumin, smoked paprika, and cayenne pepper. Stir to coat the potatoes evenly with the spices.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 15 minutes until the sweet potatoes are tender.
  • Add the chickpeas and continue to simmer for 5 more minutes. Season with salt and black pepper.
  • Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in the chopped cilantro just before serving with lime wedges on the side.

merknader

For a thicker texture, blend a larger portion of the soup. Leftovers store well in the fridge for up to four days and reheat best on the stovetop with a splash of broth to loosen the consistency. If the spice level feels too high after chilling, a squeeze of lime at serving time helps balance the heat.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Immersion blender