Sweet potato, chickpea and turmeric powerhouse soup

Sweet potato and chickpeas are well-known for making great vegan curries, but roasting them for a soup is a deceptively easy way of escaping mundane lunchtimes, whilst keeping all the flavour a curry usually provides.

Although my love affair with carbs has been going strong for almost a quarter century now, it’s always good to change up the type of carbohydrates you’re eating, so you can ensure you’re getting the full whack of goodness they provide, and not the nutritional equivalent of a load of pizza crusts (who am I kidding, the literal equivalent, okay?). Sweet potatoes are rich in complex carbohydrates, fibre, and vitamin Bs. For all my laymen and layladies: because complex carbs take longer to digest, they keep you feeling fuller longer. Look out for the ones with a darker orange colour, as these contain higher levels of vitamin A, but don’t make the mistake of filling your kitchen with yams, because they don’t have nearly as much of the benefits as sweet potatoes, and all you’ll be left with are some awkward Popeye impressions.

If you have time, cook up a batch of this soup using the proportions I’ve listed below, as it yields 6-8 servings, so you can take some to work and scoff a few extra bowlfuls on Sunday night.

A squeeze of lemon and coriander on top goes perfectly if you’re at home, or just add them to the mix while you’re cooking it if you know you’re going to be up against in the coming days. I’ve even started trading bowls of this for soy flat whites. No-one can turn down a good powerhouse soup.

Sweet potato, chickpea and turmeric powerhouse soup

Makes 6-8 portions

Ingredients

3 large sweet potatoes, peeled and chopped into cubes

2 medium onions, peeled and chopped into quarters

3 cloves garlic, peeled and chopped in half

3 carrots, peeled and chopped into chunks

4 tbsp vegetable oil

Salt and pepper

1 tsp turmeric

300 ml vegetable stock

1 tsp dried rosemary

1 tsp dried thyme

400g chickpeas

Juice 1 lemon

Handful of coriander

Preheat the oven to 200°C. In a large baking dish, add the sweet potatoes, onions, garlic and carrots, along with the oil, salt and pepper. Using your hands, mix so everything is covered in oil and some seasoning, and cook in the oven for at least 30 minutes, until the sweet potatoes and carrots are soft and cooked all the way through.

Remove from the oven and allow to cool for a few minutes. If you have a hand blender, transfer all the roasted vegetables, along with all the oil and seasoning, to a large saucepan, and blend. If using a food blender, do the same in batches so as not to overfill the blender bowl. Once it has reached a coarse consistency, add in the turmeric and vegetable stock, blending and thinning it down to your own taste. Finally, sprinkle in the dried herbs, about 300g of the chickpeas and any more seasoning you think it needs, and blend once more.

To serve, ladle into bowls with the remaining chickpeas on top, a squeeze of lemon juice and coriander.

sweet potato powerhouse soup

Words: Ava Szajna-Hopgood

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