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Dinner recipe · from the recipe book

Chickpea, Sweet Potato and Carrot Coconut Soup

A golden, gently spiced coconut broth with tender sweet potato, carrot and chickpeas, brightened with lemon and parsley.

Chickpea, Sweet Potato and Carrot Coconut Soup

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 3 medium180 gCarrotssliced into coins
  • 3 medium400 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tbsp32 gTomato paste
  • 2 cans, drained500 gChickpeas, canned, drained and rinsed
  • 3 cups660 gVegetable broth
  • 1⅓ cups300 gCoconut milk, cannedstirred well
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ⅓ cup chopped20 gFresh parsleychopped

Steps

  1. Prepare first: dice the onion, mince the garlic, slice the carrot, cube the sweet potato and chop the parsley.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and carrot and cook, stirring, until the onion softens, about 6 minutes.
  3. Add the garlic, cumin, coriander, turmeric and paprika and stir for 1 minute until fragrant. Stir in the tomato paste and cook 1 minute more.
  4. Add the sweet potato, chickpeas and vegetable broth. Bring to a boil, then cover and simmer gently until the sweet potato is tender, about 20 minutes.
  5. Scoop out half of the chickpeas and vegetables with some broth, mash them with a fork or potato masher, and stir them back in to thicken the soup.
  6. Stir in the coconut milk, salt and black pepper and simmer uncovered 5 minutes without boiling hard.
  7. Off the heat, stir in the lemon juice. Ladle into bowls and top with the parsley.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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