top down view of carrot sweet potato coriander soup with turmeric roasted chickpeas in a bowl.

4.7 from 3 reviews

With minimal ingredients, this Carrot, Sweet Potato and Coriander Soup is bursting with amber colors and sweet, warm flavors!



Roasted Chickpeas

  • 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 coriander
  • 5 cups low-sodium vegetable broth
  • mineral salt & fresh cracked pepper, to taste
  • 1/41/2 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.

Serves 4

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months.