Comforting Sweet Potato Ginger Soup

This vegan Sweet Potato Ginger Soup Recipe with turmeric and crunchy chickpea topping is a comforting and nourishing dish, perfect for the fall season. It’s not only aligned with Ayurvedic principles but is also a go-to choice when you’re short on time in the evening and craving something nourishing and grounding.

Sweet Potato Ginger Soup in a bowl

Sweet Potato Ginger Soup Recipe

INGREDIENTS (for 1 portion)
  • 1 medium sized sweet potato
  • 1 small piece of fresh ginger
  • 1 tbsp olive oil
  • 0,5 tsp ground cumin
  • 0,5 tsp ground coriander
  • 1 tsp ground turmeric
  • 0,5 tsp black pepper
  • a pinch of chili
  • 150 ml coconut milk
  • Salt to taste

Crunchy Chickpeas

  • 70 g chickpeas
  • tsp sesame seeds
  • 1 tbsp olive oil
  • 0,5 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste

To serve

  • chopped spring onion
  1. FOR THE CRUNCHY CHICKPEAS. Preheat your oven to 400°F (200°C). In a mixing bowl, combine chickpeas, sesame seeds, olive oil, ground cumin, paprika, salt and pepper. Toss to coat the chickpeas evenly. Spread the seasoned chickpeas on a baking sheet and roast in the preheated oven for about 20 minutes, or until they are crispy and slightly browned.
  2. FOR THE SOUP. In the meantime, scrub the sweet potato and ginger thoroughly to remove any dirt. Peel sweet potato and cut into cubes. Peel and mince the ginger.
  3. In a pot, heat the olive oil over medium heat. Add minced ginger and sauté for a few minutes until fragrant. Stir in cumin, coriander, turmeric, pepper and chili. Cook for a minute to release the spices’ flavours.
  4. Add the cubed sweet potato and half a cup of water. Bring to boil, cover, and let simmer for about 15-20 minutes until the sweet potato is soft. Add coconut milk.
  5. Using an immersion blender (or regular blender), puree the soup until smooth. If the consistency is too thick, add some more warm water. Add salt to taste.
  6. TO SERVRE. Transfer the sweet potato soup into a bowls and top with the roasted crunchy chickpeas. Garnish with chopped spring onions for a fresh and pungent flavour.


If you’re too lazy to cook the soup, you can simply toss the sweet potatoes in the oven with the chickpeas and later blend them with the spices, some hot water and coconut milk for a quick and easy alternative.

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