- ¼ cup olive oil, divided
- 1 medium onion, sliced
- 4 garlic cloves, sliced
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 ½ lbs sweet potato (about 6 cups diced)
- 2 teaspoons salt
- 4 cups vegetable stock
- 1 chipotle in adobo + 2 tablespoons sauce (depending on how spicy you want this!)
- ½ cup coconut milk
- 1 can chickpeas, drained and rinsed
- 1 tablespoon honey
- ½ teaspoon smoked paprika
- Salt to taste
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and saute until they start to color just start to caramelize, about 15 minutes. Add garlic, ground coriander and cumin and cook for another minute to lightly toast the spices.
- Add sweet potatoes and salt and stir to combine. Let cook for 5 minutes, and then add vegetable stock and chipotle. Give it a good stir and raise the heat to high to allow it to come to a boil. Once boiling, reduce heat, cover and let simmer for 20ish minutes until sweet potatoes are fork tender.
- While soup is simmering, preheat oven to 400. Mix chickpeas, remaining 2 tablespoons of oil, honey and smoked paprika and arrange in a single layer on a baking sheet (parchment or foil lined helps here). Roast for 20-25 minutes, until chickpeas brown and get a little crispy. Remove pan and sprinkle with salt. They will continue to crisp for a few minutes out of the oven.
- When sweet potatoes are done, turn off heat and carefully transfer soup to a blender and blend until smooth. Do this in batches to be safe, or you can use an immersion blender if you prefer!
- Transfer soup back into pot, add coconut milk and stir. Taste for seasoning and adjust accordingly. If soup is too spicy at this point, feel free to add more coconut milk, or even a little honey, to balance things out.
- Serve soup with roasted chickpeas on top.