Carrot, Sweet Potato + Coriander Soup with roasted turmeric chickpeas is a quick and easy, healthy, and delicious soup to enjoy any time of year! Vegan + wfpb recipe.
The weather has slightly cooled, making soup a perfect way to nourish the day. Filled with carrots, sweet potato, and coriander, and topped with flavorful roasted chickpeas, this is a simple soup that will warm your being and satisfy your hunger.
The inspiration for this Carrot, Sweet Potato & Coriander Soup recipe comes from BBC Good Food. I didn’t change up the recipe too much. The only changes I made were using a sweet potato in place of a regular one, and after reading the reviews I decided to not add the fresh chopped cilantro when pureeing.
Many reviewers thought the fresh cilantro was overpowering, so instead, I suggest you add a small amount over top at serving time. You don’t need much, just a little will add a wonderful flavor. And the chickpeas are a great way to add extra protein and texture to the overall dish.
How To Make Carrot, Sweet Potato & Coriander Soup
Start with roasting your chickpeas. These will take about 40 – 45 minutes. For the spices, I’ve used both turmeric and cumin on the chickpeas. Feel free to use just turmeric if you prefer, simply replace the cumin with more turmeric (or vice versa if you prefer cumin). You may also like to try these spicy chipotle roasted chickpeas.
Then on to the soup. Dice the veggies, saute and simmer. Once done, you’ll puree and be ready to serve with a little freshly chopped cilantro. The soup is great without the fresh cilantro (coriander), but it’s amazing with it, adding a bright, fresh flavor!
I hope you love this easy Carrot, Sweet Potato & Coriander Soup! It’s:
- Quick and easy to make
- Super flavorful
- Gluten free
- Low fat
- & Super delicious!
This soup is great for lunch, dinner or make-ahead meals. You can easily keep leftovers in the refrigerator and take for brown bag lunches. It also freezes well and can be thawed in the refrigerator for a day. If storing for later, keep the roasted chickpeas separate.
More Vegan Soup Recipes!
- Lemon Chickpea Orzo Soup
- Vegan Potato Leek Soup
- A Very Good Split Pea Soup
- Smoky Lentil & Quinoa Soup
- See all vegan Soup recipes on TSV!
If you try this easy carrot, sweet potato recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CARROT, SWEET POTATO + CORIANDER SOUP W/ ROASTED TURMERIC CHICKPEAS
With minimal ingredients, this Carrot, Sweet Potato and Coriander Soup is bursting with amber colors and sweet, warm flavors!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree, Soup
- Method: simmer, puree, bake
- Cuisine: American
- Diet: Vegan
- 1 tablespoon coconut or olive oil
- 1 can (14oz.) garbanzo beans (chickpeas)
- 1/2 heaping teaspoon turmeric
- 1/2 heaping teaspoon cumin
- pinch of salt
- 1 tablespoon coconut or olive oil
- 1/2 large yellow onion, or 1 small, diced
- 1 lb. carrots, peeled and sliced
- 1 large sweet potato, peeled and cubed
- 1 heaping teaspoon ground coriander
- 5 cups low-sodium vegetable broth
- mineral salt & fresh cracked pepper, to taste
- 1/4 – 1/2 cup cilantro, chopped
Chickpeas: Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, a silpat, or light grease with coconut or olive oil.
Drain and rinse chickpeas. Gently pat dry, they don’t have to be completely dry. In a medium size mixing bowl, place the chickpeas, oil, turmeric, cumin and salt, mix well to coat. Place chickpeas on baking sheet in a single layer. Place in oven for 40 – 45 minutes, stirring once. Set aside to cool.
Soup: In a large dutch oven/pot, heat oil over medium heat, add onions and cook for 5 minutes. Add carrots, sweet potato and coriander, cook for 1 minute or so, add broth/water, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until carrots and potatoes are fork tender. Remove from heat and let cool for 10 minutes.
Puree the soup using an immersion blender. Alternately, you can use either a blender or food processor (may take 2 batches to complete). Add extra water as needed to thin. Reheat on low until warmed through if needed.
To Serve: Serve topped with roasted chickpeas and chopped cilantro. A small handful of micro-greens are great too! Pair with your favorite artisan bread.
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months.