Author Notes
In these cold days of winter, I think there is nothing better than a cup of warm and healthy soup that is flavored with different kinds of spices -- just like this Coriander and Sweet Potato Soup. What makes this soup so delicious is the freshly ground coriander seeds added at the very beginning, while cooking the onions. To add an additional layer of flavor and crunch, I topped it off with oven-roasted spicy garbanzo beans as croutons. It ended up being a delicious and super healthy soup that is perfect after the holidays -- when our bodies are in need of healing from all the over eating we did during the holidays. —Aysegul Sanford
Test Kitchen Notes
Don't let this simple ingredient list fool you. This soup packs loads of really comforting flavor along with a lovely creamy texture. The cilantro adds a beautiful fresh note -- and those crispy garbanzo beans...I could dive face first into a bowl of those babies! Definitely a keeper! —deneen
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Ingredients
- For the chickpea croutons:
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30 ounces
canned Garbanzo beans (chickpeas)
-
2 tablespoons
olive oil
-
1/2 teaspoon
chili powder
-
1/2 teaspoon
garlic powder
-
1/2 teaspoon
cumin powder
-
1/2 teaspoon
cayenne pepper
-
1/2 teaspoon
black pepper
-
1/4 teaspoon
cinnamon
-
1/2 teaspoon
salt
-
1 dash
hot sauce (optional)
- For the soup:
-
1 tablespoon
olive oil
-
1
large onion, chopped
-
1
shallot, chopped
-
2
garlic cloves, minced
-
1 teaspoon
coriander seeds, freshly ground
-
1 teaspoon
salt
-
1/2 teaspoon
black pepper
-
2 pieces
medium-sized sweet potatoes, peeled and cubed
-
6 cups
vegetable stock
-
1/4 cup
fresh cilantro
Directions
-
Preheat the oven to 400° F.
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Lay two layers of paper towels on the kitchen counter. Spread the rinsed garbanzo beans over them to dry. With the help of another piece of paper towel, dry the beans as much as possible. Once dried, transfer them to a mixing bowl.
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Mix the oil, spices, and hot sauce (if using) in a small bowl. Drizzle the mixture over the chickpeas, making sure that they are coated with the oil and spice mixture.
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Spread the chickpeas on a baking sheet lined with parchment paper and bake for 40 to 50 minutes, until crisp and golden, tossing a couple of times during baking to ensure even cooking. Take them out of the oven and set aside to cool.
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To make the soup: Heat the oil in a Dutch oven (or any other heavy bottom pan). Add the onion and shallot. Cook, stirring occasionally, over medium heat, until translucent, 7 to 8 minutes.
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Add the garlic, ground coriander, salt and pepper, and mix until fragrant, 1 to 2 minutes.
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Stir in the sweet potatoes and mix until coated with the spices and onions, 2 to 3 minutes.
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Pour in the vegetable stock and bring it to a boil. Once boiling, turn down the heat to low and let it simmer for 20 minutes, or until sweet potatoes are soft.
-
Purée the soup in a blender or a food processor in batches. Return it back to the pot and heat until warm. If you feel that it is too thick, you can add in a little bit of water and bring it back to a boil.
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When ready to serve, garnish the soup with a handful of chickpea croutons, fresh herbs, a pinch of coarse sea salt, and a drizzle of olive oil.
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